Red Lentil Loaf

This is always a hit with my friends and family. Serve with a tomato sauce (I like it without). Secret to get this loaf to "stick together" is to mix really well. Freezes well.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 loaf

Ingredients

• 2  tablespoons butter
• 1  onion, finely chopped
• 2  garlic cloves, finely chopped
• 1⁄2 cup mushroom, finely chopped
• 1  cup red lentil
• 2  eggs, beaten
• 3⁄4 cup tomato juice
• 2  tablespoons  slivered almonds
• 1⁄2 teaspoon dried thyme
• 1  pinch ground cloves
• 1  pinch ground nutmeg
• 1  pinch cayenne pepper
•  salt and pepper

Directions

1. Simmer lentils in water in a saucepan uncovered for about 10 minutes, drain.
2. Preheat oven at 350°F.
3. In a large skillet brown onion, garlic and mushrooms in butter for 5 minutes.
4. Remove skillet from heat and add remaining ingredients. Mix well with wooden spoon.
5. Spoon mixture into 9" x 5" tin loaf pan and smooth the top.
6. Bake, uncovered for 40 - 50 minutes until firm and nicely browned on top.