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Lentil Loaf

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CATEGORY CUISINE TAG YIELD
Eggs Digest, Apr95, Fatfree 1 Servings

INGREDIENTS

2 c Dry brown lentils, cooked
In 6_c_water with a bay leaf
(about 45 min)
1 c Dry bulgur wheat, cooked
In 2_c_water (about 15 min)
1 c Soft bread crumbs
2 Egg whites or_1_egg_subst.
1/4 To 1/2 c catsup
2 Big onions, chopped
6 To 8 cloves garlic, crushed
1 Thyme, oregano, tarragon.
Some cumin, curry, pepper,
Garlic powder.
1 Regular-size (15_oz?) can
Tomato sauce
1/4 c Ff barbaque sauce

INSTRUCTIONS

Preheat oven to 350. In large bowl, mix cooked lentils, cooked bulgur, and
remainder of ingredients. Mix it all up and put it into a sprayed loaf pan,
casserole dish, or whatever. Bake for about 40 min. The oringinal recipe
said to slice and serve, but I find it comes out more of a scoop-and-serve
consistency.
next time I make it, I'm going to try adding some cooked carrots and
potatoes, and maybe some peas.  Might add some nice color and textures.
Source: Modified version of a previously posted recipe.
Posted by asking@students.wisc.edu (Anna Sutherland King) to the Fatfree
Digest [Volume 17 Issue 8] Apr. 9. 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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