vegetarian staple features a crunchy bread crumb topping. Make
it the centerpiece of your meal, and serve with a savory
vegetarian gravy, mashed potatoes, and English peas. "
Combine lentils and water in a small
saucepan. Bring to a boil. Reduce heat, and simmer until tender,
about 40 minutes.
Preheat oven to 400 degrees F (205 degrees
C). Grease a 9x5 inch loaf pan.
In a large bowl, mix together 2 cups cooked
lentils, bread, eggs, broth, tomato paste, basil, garlic powder,
black pepper, parsley, olive oil, and dry soup mix. Spread into
Bake for 40 minutes. Sprinkle top with dry
bread crumbs, and continue baking another 10 minutes. Let sit for
10 minutes before serving.