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Lentil Loaf With Italian Sauce

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Italian 1 Servings

INGREDIENTS

1 Onion, diced
1/2 c Wheat germ
2 1/2 c Cooked lentils, about 1 cup
uncooked
1/2 c Bread crumbs
1/2 c Ground walnuts, I use 1 cup
bread crumbs
1 t Dried sage, up to 2
2 T Nutritional yeast, yellow
flakes
1/2 c Egg beaters
1/2 c Vegtable broth
12 oz Tomato sauce
1 12 oz chopped tomatoes
1 T Fresh or 1 t. dried Basil
1 T Fresh or 1 t. dried oregano
1/2 c Chopped mushrooms

INSTRUCTIONS

Preheat oven to 350 deg., Pam a loaf pan or ring mold and set aside.
Saute onion in skillet, in small amount of oil or your method, until
soft and litely browned. Remove from heat and add remaining loaf
ingred. and transfer to prepared pan. Bake until brown, about 40
minutes.  Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped
tomatoes, 1  T. fresh or 1 t. dried Basil, 1 T. fresh or 1 t. dried
oregano, 1/2  c. chopped mushrooms in sauce pan and simmer for 15
minutes. Unmold  loaf onto serving plate and cover with 1 c. sauce,
slice loaf and  pass sauce for extras.  I have made it without the
wheat germ, subbing bulgar wheat but  didn't care for it, the
nutritional yeast is a flavor essential, I  have used bread crumbs in
place of the walnuts, but they add  something very tasty (ft?), poultry
seasoning is a good addition to  the sage, or extra sage, if you like
it. I have used a can of tomato  sauce with leftover or frozen pesto
cube in it. Works fine! Posted to  fatfree digest V97 #179 by "Jo in
Minnesota" <josiem@tekstar.com> on  Aug 14, 1997

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