Lentil/Mushroom Loaf

Ingredients:

• 1-cup raw lentils
• 1 T. safflower or canola oil
• 2 cloves garlic minced
• 6 oz. white mushrooms
• 5 oz. (1/2 package) thawed frozen spinach
• 1 T. soy sauce
• 2 T. wheat germ
• Pepper to taste
• Dash nutmeg
• 1 cup firmly packed soy cheddar
• Filling:
• 1 T. safflower or canola oil
• 1 cup chopped onion
• 1/4 cup dry bread crumbs
• 1 cup coarsely mashed potato (from about 1 med. cooked potato)
• 1/2 teaspoon each: seasoned salt, dried thyme, and dried basil
• Pepper to taste

Directions:

Rinse the lentils. Combine in a heavy saucepan with 4 cups of water.

Bring to a boil, then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes, Drain.