5 Servings            

1/3 pound sharp cheddar cheese, grated
2/3 cup raw lentils, cooked

1 bay leaf
1/2 onion, chopped         
1/2 teaspoon salt
1/4 teaspoon thyme
1 cup soft bread crumbs

1 egg, slightly beaten
1 tablespoon soft margarine
6-8 mushrooms, sliced
1 medium-size zucchini, chopped
8-ounce can tomato sauce
5 cloves garlic, minced
2 tablespoons wheat germ

Cook lentils about 40 minutes. (2/3 cup lentils in two cups water, with a bay leaf.)

In a mixing bowl, grind together cheese, lentils, and onion.

Add salt and thyme. Add egg, margarine, and bread crumbs.

Add mushrooms and zucchini.

Add 3 cloves minced garlic.

Mix thoroughly.

Grease a loaf pan and pour in the mix. Bake 35 minutes at 350 degrees.

Mix 2 cloves minced garlic into the tomato sauce.

Cover the loaf with the tomato sauce, and sprinkle the wheat germ on top. Bake for 10 more minutes.


Makes great leftovers too.

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