Wildfires
Chicago Diner Lentil Loaf
Beans:
2 cups water
1 cup lentils
1 bay leaf
Bring water and bay leaf to a boil. Add lentils and simmer for 35 to 40 minutes, or until soft. Do not drain.
Grain:
1/2 cup water
1/2 cup bulgur
In a second pot, bring water to a boil. Add bulgur. Stir, cover, and remove from heat.
Vegetables:
1/3 cup EACH sesame seeds, sunflower seeds, walnuts
2 cups EACH finely diced carrots, finely diced onions
2/3 cup finely diced celery
2 tablespoons oil
2 teaspoons EACH sage, thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon EACH parsley, tamari
2 1/4 cups quick-cooking oats
Preheat oven to 300F. Toast the seeds and nuts on a dry pan until they become aromatic; set aside. Raise oven temp to 350F. In a large skillet, saute the vegetables in the oil until soft. Add the herbs, except the parsley, and cook 10 to 12 minutes. Stir in remaining ingredients, including the toasted seeds and nuts. Stir well. You may need to add 1/2 to 1 cup water to get the mixture to hold together. Season to taste. Pack into an oiled 4 x 7" loaf pan and bake, uncovered, for one hour.
With this gravy on top.