Vegetarian: Lentil Loaf 07 by Recipe Cottage

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	Lentil Loaf 07

		SAVORY LENTIL LOAF 1 1/2 cups dried split red lentils 2 cups water 1 bay leaf 2 cups grated cheddar cheese (see vegan variation below) 1 large onion, peeled and finely chopped 2/3 cup button mushrooms, washed and finely chopped 1 cup fresh whole-wheat breadcrumbs 1 tablespoon chopped parsley 1 tablespoon lemon juice 2 eggs, lightly beaten salt and freshly ground black pepper butter and dried breadcrumbs for coating Grease a 2-pound loaf pan or terrine well with butter and sprinkle generously with dried breadcrumbs. Put the lentils, water and bay leaf into a medium saucepan, cover tightly and simmer very gently until the lentils are tender and all the liquid absorbed. This should take about 20 minutes. REmove from heat and take out hte bay leaf. Preaheat the oven to 375 F. Add the grated cheese to the lentils, together with the onion, mushrooms, breadcrubms, parsley, lemon juice, and eggs. Mix everything together well and season to taste with salt and pper, then spoon the mixture into the loaf pan or terrine and smooth out the top. Bake, uncovered, for 1-1.5 hours, until firm and golden-brown on top. Slip a knife around the edges of the loaf to loosen, then carefully turn out onto a serving plate or platter. VEGAN VARIATION: Omit the eggs and cheese and beat in 6 tablespoons vegan margarine. Form into a roll. Coat with breadcrumbs and bake on a greased baking sheet instead of in the loaf pan. (serve this loaf with roast potatoes, green vegetables and apple sauce) (serves 6-8)