LENTIL LOAF

5 Servings            


1/3 pound sharp cheddar cheese, grated
2 cups cooked lentils

1 bay leaf
1/2 onion, chopped         
1/2 teaspoon salt
1/4 teaspoon thyme
1 cup soft bread crumbs

1 egg, slightly beaten
1 tablespoon soft margarine
6-8 mushrooms, sliced
1 medium-size zucchini, chopped
8-ounce can tomato sauce
5 cloves garlic, minced
2 tablespoons wheat germ

Cook lentils about 40 minutes. (2/3 cup lentils in two cups water, with a bay leaf.)

In a mixing bowl, grind together cheese, lentils, and onion.

Add salt and thyme. Add egg, margarine, and bread crumbs.

Add mushrooms and zucchini.

Add 3 cloves minced garlic.

Mix thoroughly.

Grease a loaf pan and pour in the mix. Bake 35 minutes at 350 degrees.

Mix 2 cloves minced garlic into the tomato sauce.

Cover the loaf with the tomato sauce, and sprinkle the wheat germ on top. Bake for 10 more minutes.

Serve.

Makes great leftovers too.

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