Ingredients (use vegan versions):

• 2 cups of thickly stewed lentils
• 1/3 cup minced onion
• 2 slivers of garlic minced
• 1/2 cup chopped cilantro
• 1/3 cup chopped celery leafs
• 1 red or green pepper diced
• 1 cup chopped nuts of your choice (I use almonds)
• 1/4 cup marinera sauce
• 1 cup vegan bread crumbs
• 1 cup shredded soy mozzarella cheese

Directions:

Mix all the ingredient and place in a meat loaf pan and bake at 375 for
45 mint or till a knife place in center comes out clean, serve with brown
gravy.

Serves: 12

Preparation time: 5 min. mixing 45 baking

Ingredients (use vegan versions):

• 2 cups water
• 1/2 cup uncooked lentils
• 1/4 cup uncooked barley
• 1 large carrot diced
• 1 medium onion chopped finely
• 8 oz. canned tomatoes diced
• 1 clove garlic crushed
• 1 teaspoon flour
• 1 teaspoon parsley
• 1 teaspoon herbes du Provence
• salt and pepper
• 3 medium potatoes cooked and mashed

Directions:

Peel, cut up and boil potatoes until soft, then mash

Heat 1 1/4 cups water, add lentils and barley, simmer 30 min.

Heat remaining water in a saucepan, add carrot, onion, garlic and cook
until tender, then add tomatoes and spices

Mix the flour with a little water and add to sauce pan, stir and cook
over low heat until thickened

Combine contents of saucepan with cooked lentils and barley, place in
ovenproof baking dish, cover with mashed potatos

Bake at 350 deg. F for 30 min. (or you can make it ahead of time and
bake it for 45 min. with it starting from refrigerator temp.)

Liz (on bob’s account)

Serves:

Ingredients (use vegan versions):

• 2 Cans chick peas (garbanzos)
• 2 quarts cold water (original) I used canned tomatoes
• 1 bay leaf
• 2 teas. Organic Gourmet veggie broth
• 2 cloves garlic, crushed
• 1 cup chopped onion
• 2 T’s chopped parsley
• 1 cinnamon stick
• 1 teas. grnd. ginger
• 1 teas. grnd. turmeric
• 1/4 teas. grnd pepper
• 1/2 to 3/4 cups raisins to taste

Directions:

Saute onions in water with 1/4 teas. veggie broth.

Place garbanzos in large soup pot and add water (tomatoes) to
cover. Add 1 3/4 teas. veggie broth. Bring to boil. Add bay leaf,
and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.

Serves:

Ingredients (use vegan versions):

• 1 cup Lentils
• 1 cup Brown Rice (any kind)
• 1/4 cup Brewer’s Yeast Flakes
• 5 onions (chopped)
• 2 carrots (chopped)
• 1 pepper (chopped)
• 1 tablespoon sea salt
• 1 teaspoon Italian seasoning
• 3 tablespoons powdered vegan soup stock
• 9 cups water

Directions:

Serves: 9.

Place all ingrediants in a crock pot and cook overnight on low setting.
Unsoaked lentils cook faster than the soaked ones in this recipe.
This is a great recipe for potlucks.

Ingredients (use vegan versions):

• 2.5 cups cooked lentils
• .5 small onion
• 1 cup dry vegan bread crumbs
• .25 cups sesame seeds
• .33 cups water
• .5 teaspoon salt
• .25 cups whole wheat flour
• .25 cups shredded carrots

Directions:

Mash the lentils with a fork. Mince the onion, and mix all
ingredients. heat some oil in pan (actualy, I had to use two pans),
throw the whole mess in there. Cook it like any hash; that is, fry it
for a few minutes on one side until it crisps, then scramble it and
fry it again until the new side crisps. Serve it whenever it looks
done to you. DELICIOUS!

Serves: