INGREDIENTS:

1 cup dried green (or brown) lentils
2 cups water
2 Tbsp olive oil, separated
1/2 medium onion, chopped fine
1 carrot, grated fine
2 cloves garlic, minced
1/2 cup breadcrumbs, plain or seasoned
2 large eggs
1 cup vegetable broth/stock
2 Tbsp tomato paste
1/2 tsp corriander
1/2 tsp black pepper
1/2 cup parsley, chopped
1/4 grated parmesan cheese


DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Bring lentils to a boil over medium-high (50%) heat. Reduce
   heat and simmer for about 30 minutes or until tender.

3. Drain lentils, if necessary, transfer to a bowl and gently
   mash together.  Can also use a potato masher.  Lentils do
   not all have to be mashed into a uniform paste.

4. Spray 9" X 5" loaf pan with non-stick spray.

5.  Heat (medium-high) a small-medium skillet then add 1 Tbsp 
    olive oil.  Sautée onion, carrot and garlic for about 3 - 5
    minutes.

6.  In a large bowl, combine lentils, bread crumbs, eggs,
    vegetable stock, tomato paste, corriander, pepper, parsley,
    1 Tbsp olive oil and sautéed vegetables.  Mix well and
    press miture into loaf pan.

7.  Bake for 40 minutes and remove.  Sprinkle parmesan cheese
    over top and return to oven for 10 minutes more (50 minutes
    total baking time).

8.  Let cool 10 minutes or more before slicing.


MARK'S TIPS:

I ran a thin spatula around the edges after removing it from
the oven, but, I didn't try to remove the loaf from the pan 
before slicing because I wasn't sure how well (or if) it would 
hold together.

I waited for about 30 minutes before slicing and it came out
okay, but you still have to be careful.  It was much better the
next day after I let it cool overnight in the refrigerator,
but I still left it in the pan.

The loaf was rather bland for my taste, but a vegetarian friend
of mine liked it quite a bit.  I put some extra sharp cheddar
cheese on top before re-heating it in the microwave and that
helped.  I suggest adjusting your spices to taste - this can
be a very flexible recipe in that aspect.  I think next time I
may add a couple of more cloves of garlic, some salt, Cajun 
spice mixture and red pepper flakes for some extra flavor.

Lots of fiber in this recipe, if you know what I mean!  ;-)


Mark McGinness
Oklahoma City
Revision 20160214


Don't miss St. Elijah Antiochian Orthodox Christian Church's
HUGE annual Mediterranean food festival every late October/
early November.  Go mark your calendar now and listen to the radio 
and TV or check their website or call the Church directly for dates 
& times. Be sure to take the Church tour and see the exquisite 
Byzantine iconography. Many of the members make delicious desserts 
like this that are for sale in the "Culinary Cupboard," but they 
almost sell out the first day, so go early the first day of the 
festival for the best selection.
http://www.stelijahokc.com
On Facebook, search for "St. Elijah Annual Food Festival"
http://www.antiochian.org
http://www.ancientfaith.com
405-755-7804
SE corner of NW 150th and N. May Ave.

And don't forget their sister church's festival every September:
Greekfest at St. George Greek Orthodox Christian Church
West side of N. Pennsylvania Ave. at NW 145th St.
http://www.saintgeorgeokc.org/
http://greekfestokc.com/
http://www.goarch.org
405-751-1885

For great Mediterranean food like you get at the festival,
eat at Nunu's Mediterranean Cafe and Market on westbound 
Memorial, 1/4 mile west of the May intersection.  Nunu is 
a member of St. Elijah's as are most of the employees and 
I used to cook there - tell them I sent you.  Warning - 
if you go during peak hours you'll have a good wait because
the place is very popular. Saturdays are always busy and 
they are closed on Sunday.  
Hours:  Mon-Sat: 11am-8pm, closed Sunday.