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LENTIL LOAF

1½ cp. lentils ¼ cp. soy sauce or miso
½ cp. coarse bulgur (or millet) 1/3 cp. balsamic vinegar
1 clove garlic, minced 4- 6 oz. tomato paste
3-4 chopped scallions 1 tsp. Dijon mustard
½ cup chopped onion
1-2 stalks celery, chopped ground pepper to taste
Bay leaf & kombu ½ cp. roasted walnuts (optional)

Wash lentils and bulgur and place in pot with 3 cp. water, kombu and bay leaf. Bring to a boil, reduce heat, and simmer for one hour. Sauté garlic, onion, scallions, celery, and tomato paste in 1/3 cp. water or small amount of oil until soft. Add to the lentil/bulgur mixture along with soy sauce, vinegar, mustard (and chopped walnuts, if desired). Add pepper to taste. Simmer 10-15 minutes more. Oil a loaf pan and press the mixture into it. Bake at 350 degrees for 20 minutes. Can also form into burgers and pan fry or bake on an oiled cookie sheet at 350 degrees for 12-15 minutes, turning once.

NOTE: You may need to adjust the water so that the mixture is very thick after simmering. Coarse bulgur has the consistency of ground beef and helps hold the loaf together. You can also add a little tahini for a richer taste and to help hold it together.

©Deborah Barr, 1990-2005. All rights reserved.