safflower oil, for coating pan
1/2 cup minced onion
1/2 cup minced mushrooms
1/4 cup grated carrots
2 Tbs minced garlic
1 tsp olive oil
1/3 cup white wine
2 cups cooked lentils
1 cup whole wheat or rye bread crumbs
1 Tbs minced fresh basil leaves
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp curry powder
1 Tbs low-sodium soy or tamari sauce
Whole Grain Crackers
safflower oil, to coat baking sheet
1/4 cup tahini
1 Tbs molasses
1/4 cup nonfat milk or nonfat plain yogurt
1 1/4 cups whole-wheat pastry flour


Preheat oven to 400 degrees F. Lightly oil a 2-quart loaf pan.
In a large skillet over medium-high heat, saute onion, mushrooms, carrots, and garlic in olive oil and wine until soft (about 10 minutes). Remove from heat.
Stir in lentils, bread crumbs, basil, nutmeg, cumin, curry powder, and soy sauce. If mixture is too dry to form a ball, add a bit of water; if runny, add more bread crumbs. Press into prepared loaf pan. Cover with aluminum foil and bake for 45 minutes. Serve with Whole-Grain Crackers.
----- Whole-Grain Crackers -----
Preheat oven to 400 degrees F. Lightly oil a large baking sheet.
In a large bowl combine tahini, molasses, and milk, mixing until smooth and creamy. Stir in flour to form a soft dough.
Lightly flour a work surface and roll out dough. Cut into cracker shapes or rounds about 1/16 inch thick. Poke each cracker several times with a fork-the holes keep it from curling as it bakes. Place on baking sheet and bake for 5 to 8 minutes. Watch carefully: They tend to brown quickly.
Makes approximately 2 dozen crackers.