I share this recipe with the caveat that I have not tried this one yet myself.  With Passover almost here, this one will have to wait until after the holiday for us to give it a whirl:

• 1 1/8 cups lentils (using crimson lentils)
• 2 1/4 cups water
• 6 slices whole wheat bread (torn small pieces)
• 3 eggs (or egg substitute equivalent)
• 1 cup water (or broth)
• 2 T. ketchup (or BBQ sauce or tomato sauce)
• 1 T. grapeseed oil
• 1 tsp. Worcestershire sauce
• 1 tsp. dried parsley
• 1/2 tsp. dried basil
• salt, pepper and garlic powder to taste

1. Bring the lentils and water to a boil; reduce heat, and simmer until tender (about 40 minutes).
2. Mix together the cooked lentils along with the remaining ingredients. Place
   into a greased loaf or casserole pan.
3. Spread a layer of BBQ sauce on top.
4. Bake at 350º for about 60 minutes.
5. Let sit for 10-15 minutes before serving.

Flickr image “Red Lentils” by you can count on me on Flickr

This was dinner tonight for Eric and I. The recipe, from RecipeZaar, can be downloaded from this link.

I’d never tasted black-eyed peas before. I love legumes — and I loved this recipe — but I must confess that I didn’t care for the mouth feel of the beans. Eric used canned beans — wonder if it would taste differently if I’d prepared fresh?