Lentil Loaf

2 1 cup lentils
3 cups water
Small piece of kombu or wakame
1 bay leaf
1 clove garlic, minced
1/2 cup onion, diced
1 stalk of celery, diced
2 T thyme
1/2 cup parsley, minced
4 slices of good quality whole grain bread, cut into small pieces
1/3 cup organic white miso, such as Westbrae
1/4 cup Marantha tahini

Preheat oven to 350 F. Put the water and lentils in a saucepan and bring to a gentle boil. Skim off any foam that comes to the top. Add the sea vegetable and bay leaf, and simmer for 40 to 50 minutes, until the lentils are soft and the water is absorbed. When the lentils are done, take out the bay leaf. Meanwhile, sauté the vegetables and then add thyme and parsley. Combine the vegetable mixture, lentils, tahini, miso, and bread pieces and blend in a food processor. Oil a loaf pan and fill with the lentil batter and bake for approximately one hour.

This Lentil Loaf is best when it can sit for a couple of hours or overnight and then be served. It is delicious as a filling for sandwiches with alfalfa sprouts and/or red onion, or as a party food pate served with toast points or crackers.