Ali's Lentil Loaf

Lentil Loaf

¾ cup dry lentils
1 ½ cups water
2 Tbs. cider vinegar
1 Tbs. peanut or olive oil
1 cup finely minced onion
4-5 large cloves garlic, minced
About 10 large mushrooms, minced
½ cup very finely minced walnuts
1 tsp. salt
Optional: ½ lb. fresh spinach, finely minced
1 tsp. dried mustard
Fresh black pepper, to taste
½ cup fine bread crumbs or wheat germ or/and cereal

1. place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar, and mash well.
2. heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes. Add all remaining ingredients except wheat germ or bread crumbs, and sauté 5 to 10 minutes, or until all the vegetables are tender. Add the sauté and crumbs to the lentils and mix well.
3. add 1-2 eggs and 1 Tbsp Worchestershire sauce.
4. put mixture in loaf pan and cover with ketchup.
5. bake at 350 for 45-60 minutes.

Note: Even antilentileaters approve of this one.