VEGETARIAN LENTIL BAKE
1 cup red lentils
4 medium-sized potatoes, diced
thinly sliced carrots
tomatoes, seeded and diced
1/2 onion, chopped
Cook the potatoes in boiling water until they are done. While the
potatoes are cooking, in a separate pot, add lentils to 2 cups
boiling water. Reduce heat, add curry powder and salt, simmer until
lentils are done and they have absorbed all the water. This should
take about 20 minutes.
Drain any extra water from the lentils, and put the potatoes and
the lentils into a large bowl. Add tomatoes, carrots, onion, celery,
bread crumbs, olive oil, pepper, cumin. Mash together with a potato
In large baking dish, mold mixture into a rectangle 1.5 to 2 inches
thick. Sprinkle a generous quantity of paprika on top of the loaf.
Sprinkle a generous quantity of sesame seeds on top of the loaf.
Press the seeds in.
Preheat oven to 350. Cover the baking dish with foil. Bake at 350
for 45 minutes. For the last 10 to 15 minutes, remove the foil so
that the surface of the loaf gets some color.