Prep time: 30 minutes
Cook time: 1 hour
Yields: 4-6
Additional information:
I tried this because it called for many ingredients that I was trying to use up. Naturally, I changed the recipe all around and came up with something different.
Boil 1 cup of water, then add the lentils and cook for 20 minutes or less--until just done. Rinse in cold water and drain.
Combine 1 cup of cooked lentils, the bread, lemon juice, basil, and tofu, and mash with a potato masher (or food processor) until it is all quite smooth.
Saute onions in some oil until soft, then add the garlic, carrots, cumin, and coriander and heat together until fragrant--a couple of minutes.
Add the cooked onion mixture, the rest of the lentils, and everything else into the mashed mixture and combine well.
Grease a 9 x 5" loaf pan. Put the mixture into the pan, form it into a loaf shape, and bake at 375 for one hour.
Make a sauce: EITHER mix plain yogurt, lemon zest (grated rind), and a shredded cucumber, OR mix 3 parts mayonnaise, 2 parts mustard, and 1 part ketchup.