Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dry brown lentils; rinsed 1 cl Garlic; crushed
1 ea Bay leaf 1 ts Thyme
1 c Uncooked fine bulgar wheat 2 ts Oregano
1 c Soft whole wt bread crumbs 1 ts Tarragon
1 ea Egg; beaten ;salt and pepper to taste
1 tb Ketchup 3 tb Tomato paste; or sauce
1 md Onion; chopped

Place lentils and bay leaf in a saucepan with 6c water. Bring to a
boil, reduce heat, cover and simmer until lentils are soft and water
has been absorbed, about 45 mins.

Combine bulgar and 2c water in a md saucepan. Bring to a boil, reduce
heat, cover and simmer for about 15 mins.

Preheat oven 350. Transfer lentils to a large mixing bowl. Add
bulgar and remaining ingredients except tomato paste or sauce. Mix
well with your hands until thoroughly combined.

Pat mixture into a 9" loaf pan. Bake for 40 mins, until firm but not
dry. During last mins of baking, brush top with tomato paste or
sauce. Let cook 15 mins. Cut into slices and serve warm.
Recipe by Deana Shaw From the Best of Vegetarian Times recipe cards
Posted by Lisa Greenwood

Per serving: 341 cals, 19g prot, 2g fat, 62g carb, 28mg chol, 445mg
sod, 8g fiber
Submitted By LISA GREENWOOD On 12-17-94

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