This recipe is not suitable for Pesach but I made it yesterday and liked it so much I wanted to share it here.
Serves four people
1 cup lentils
1 small onion or shallot, sliced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
2 eggs, beaten
4 1/2 oz tomato sauce
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 celery sticks, sliced
1 clove garlic, crushed
1 tablespoon fresh or frozen parsley
1 tablespoon fresh or frozen basil
salt and pepper to taste
Rinse lentils and cook in 2 cups of water. Simmer covered for 25-30 minutes, until lentils are soft and most of the water has evaporated.
Drain and partially mash lentils. Pour into mixing bowl and allow to cool slightly. Stir in onion, oats and cheese. Add egg, tomato sauce, celery, garlic, parsley, basil, salt and pepper. Mix well.
Spoon into greased loaf pan and smooth top with back of spatula. Bake at 350 degrees for 30- 45 minutes until the top is dry, firm and golden brown.
Serve with baked potatoes, French beans or cold with a salad.