2 c Red lentils
4 c Water
2 Bay leaves; up to 3
1 ts Mild Madras curry powder
1 ts Sage
1 ts Thyme
1/2 ts Celery seed
2 1/2 tb Butter
1 c Cheddar cheese; grated
1 tb Mugi miso
1 tb Tomato paste
1 ts Whole grain mustard
Assorted soft vegetables;
- e.g. few celery sticks or
- a small cauliflower; a red
- pepper, a few tomatoes, or
- zucchini
Salt and pepper; to taste
1 1/2 c Bread crumbs; to thicken
Red pepper or tomato slices;
- to decorate
Cook the lentils in water with the bay leaves until soft and thick
adding other herbs toward the end of the cooking. Lightly steam
vegetables, except tomatoes. Mix the lentils. butter, cheese, miso,
tomato paste, mustard, and vegetables together and add bread crumbs
until firm. Garnish with slices of tomato or pepper. Place mixture in
an oiled loaf pan and bake at 325°F for 20 to 30 minutes until the
top is browned and vegetabes softened.
Recipe by Vegetarian Food For All by Annabel Perkins
