Name: Lentil Loaf
Ingredients: 2 c Cooked lentils; 1 c Bread crumbs (rye is good) or use 1/2 wheat germ & 1/2 crumbs; 1 sm Onion; finely chopped; 2 tb Soy sauce; 2 tb Nutritional yeast; 1 ts Vinegar; 1 ts Curry powder; 1/2 ts Thyme; 1/4 ts Dry mustard; 1/2 c Vegetable broth or water from cooking lentils; 1 pn Cayenne pepper

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetable	4	Servings

INGREDIENTS

2	c	Cooked lentils
1	c	Bread crumbs (rye is good) or use 1/2 wheat germ & 1/2 crumbs
1	sm	Onion; finely chopped
2	tb	Soy sauce
2	tb	Nutritional yeast
1	ts	Vinegar
1	ts	Curry powder
1/2	ts	Thyme
1/4	ts	Dry mustard
1/2	c	Vegetable broth or water from cooking lentils
1	pn	Cayenne pepper

INSTRUCTIONS

Here is my modification of a receipe printed in Vegetarian Times a few
years ago.  I hesitate to call it a loaf though, as it doesn't hold its
shape well.
Mix all ingredients and place in an oiled loaf pan or baking dish (glass
or stainless steel). Bake at 350 degrees for 35 min, until top begins to
brown. Serve with mushroom gravy, if desired.
DEBBRITT@BROWNVM.BROWN.EDU
(DEBORAH BRITT)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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