|1 cup||Green lentils, washed|
|1 each||Onion, minced|
|2 eaches||Garlic cloves, minced|
|Salt & pepper, to taste|
|1½ tablespoon||All-purpose flour|
|1 dash||Vegetarian Worcestershire sauce|
|Stock, as needed|
LOAF: Pick over lentils & remove any sticks & stones that there might be in them. Wash & drain. Place in a large pot & add water.
Bring to a boil, reduce heat & simmer for 40 mintues to 1 hour. The lentils need to be good & soft. Once they are soft, add the bulgur, remove from the heat. Stir every once in a while, until the water has been absorbed. Set aside.
Using a blender or food processor, grind the oatmeal until it is very fine, of a flour-like consistency. Transfer to a mixing bowl. Add the lentil-bulgur mixture & the remaining ingredients. Mix very well. Turn into a lightly oiled loaf pan. Press down firmly. Cover with aluminum foil.
Preheat the oven to 350F. When the oven is hot, bake the loaf for 55 minutes. Remove the foil & return to the oven for another 5 minutes to brown. Remove from the oven & let sit, loosely covered, for 10 to 15 minutes. Turn onto a serving plate & serve in slices.
GRAVY: Heat oil. When hot, stir in the flour & let cook gently for 30 seconds. Add a dash of Worcestershire Sauce, followed by whatever vegetable stock you have on hand. Add the herbs & bring to a boil.
The amount of stock depends on how thick you want the gravy. When it boils, reduce heat & let it simmer on very low heat for 5 minutes or so, to thicken.
VARIATION: Add about ¼ c sliced mushrooms to the gravy when you add the stock.
TO SERVE: This goes very well with Greek style roasted potatoes, a green vegetable, such as asparagus or beans, & a vegan "Yorkshire" pudding. Ask for the reciupe if you want it. It keeps well in the fridge (I've not tried freezing it) & is good served cold with a good vegetable soup, a baked potato, picalilli & green tomato chutney.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 05-31-95