Red Lentil Loaf

Firstly, I'd like to say thanks for all the good
stuff that you do. I really enjoy reading your
weekly emails and am always looking for ways to
save money. We live in New Zealand and some of
the terminology is different to the US, in some
of your recipes in Not Just Beans you refer to
Tomato Sauce, is this tomato puree? In NZ Tomato
Sauce is the same as Ketchup.
I came across a really yummy recipe the other
day that even meat loving hubby enjoyed.

Red Lentil Loaf
1 1/2 cups red lentils
3 cups water
1 bay leaf
2 cloves garlic, chopped
2 onions, sliced
25 g butter
2 eggs
2 cups grated cheese
1 cup chopped tomatoes
3 slices wholemeal bread, crumbed
2 tsp salt
1/2 tsp curry powder
1/2 cup chopped parsley

Simmer lentils gently with the water, bay leaf
and garlic until they are tender and the water
is absorbed.
Saute the onions in the butter until transparent.
Remove from heat and add eggs, cheese, tomatoes,
breadcrumbs, seasonings and parsley.
Remove the bay leaf from the cooked lentils and
drain off any remaining water.
Stir lentils into the rest of he mixture, then
spoon into a well-greased loaf tin. Bake
uncovered at 180°C for about 45 minutes, or
until firm in the middle.

Hubby enjoyed it so much that he had more later
that evening. That's saying something because he
doesn't usually enjoy any vegetables at all, so
to find a recipe without meat that he likes is a
great thing.

Ellie