Lentil Loaf

• 1 c. lentils
• 4 c. water
• 1 c. bread, cracker crumbs (wheat germ may be used)
• 2 eggs, beaten
• 1/3 to 1/2 c. catsup
• 1/4 to 1/2 tsp. basil, thyme and sage
• 1/2 c. barley
• 1 tsp. salt
• 1 to 3 cloves garlic, diced
• 1 onion
• 3 ribs celery
• 1/2 c. cheese (Cheddar, Muenster or Swiss are good)

1. Add lentils and barley to boiling, salted water.
2. Allow to boil for a minute, then reduce heat and simmer with lid ajar for about 40 minutes or until most of the water is absorbed.
3. Add all of the remaining ingredients and mix well.
4. Place mixture in 9 x 5 x 3-inch loaf pan.
5. Bake at 350u0b0 for 35 minutes.
6. Allow to cool 15 to 20 minutes before inverting over a platter to serve.
7. Great cold for sandwiches.

lentils, water, bread, eggs, catsup, basil, barley, salt, garlic, onion, celery, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1062731 (may not work)