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Print this Recipe    Lentil Loaf 05

Lentil and Mushroom Loaf With Savory Potato Filling

1 cup raw lentils
1 tablespoon canola oil
2 cloves garlic, minced
6 ounces white mushrooms
5 ounces (1/2 package) thawed frozen spinach
1 tablespoon soy sauce or tamari
2 tablespoons wheat germ
freshly ground pepper to taste
dash nutmeg
1 cup firmly packed grated Stilton or Gruyere

1 tablespoon canola oil
1 cup chopped onion
1/4 cup dry bread crumbs
1 cup coarsely mashed potatoes
1/2 teaspoon seasoned salt
1/2 teaspoon thyme
1/2 teaspoon basil
freshly ground pepper
curly parsley for garnish

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the garlic and mushrooms and
saute over medium heat, stirring, until the mushrooms are wilted.
Stir in the spinach, lentils, soy sauce, and wheat germ. Grind in
some pepper and add the nutmeg. Cook, stirring, until the mixture
is heated through, then stir in the cheese. Lightly oil a 9- by 5-
by 3-inch loaf pan, preferably glass. Pour in about 2/3 of the
lentil mixture. Press some of the mixture up the sides of the pan
to create a shell about 1/2 inch thick. Transfer the remaining
lentil mixture to a small bowl and reserve until needed.

Rinse the skillet and heat the oil. Add the onion and saute until
golden brown. Add the remaining filling ingredients and saute,
stirring occasionally, for 5 minutes. Transfer into the shell
created by the lentil mixture, then cover the top with the reserved
lentil mixture. Bake for 40 to 45 minutes, or until the top is

Remove from the oven and let the loaf stand for 15 minutes. Slide
a spatula or knife around the edges to loosen it. Cut slices and
arrange them on an oblong dish. Garnish with parsley and serve.


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