Lentil Loaf

Ingredients:

• 2 cups dry lentils
• 1 bay leaf
• 8 cups water
• 1 cup uncooked fine bulgur
• 1-cup soft whole wheat bread crumbs
• 1 T. ketchup
• 1 medium onion
• 1 clove garlic, crushed
• 1 tsp crumbled dried thyme
• 2 tsp crumbled dried oregano
• 1 tsp crumbled dried tarragon
• Salt and pepper to taste
• 3 T. tomato paste or sauce

Directions:

Combine the lentils and bay leaf in a large pot with 6 cups water.

Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.

Combine the bulgur and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, cover and simmer for about 15 minutes. Preheat the oven to 350. Transfer the lentils to a large mixing bowl. Add the bulgur and remaining ingredients, except the tomato paste or sauce. Mix with your hands until thoroughly combined. Pat the mixture into a 5x9 inch loaf pan.

Bake until firm but not dry about 40 minutes. During the last 5 minutes of

baking brush the top with tomato paste or sauce. Let cool 15 minutes. Serve warm.