Freekeh Bulgur and Lentil Loaf

  • 2 cups lentils
  • 1 bay leaf
  • 1 cup #1 fine organic Freekeh bulgur wheat (uncooked)
  • 1 cup whole wheat bread crumbs
  • 1 egg (beaten)
  • 1 tbsp. ketchup
  • 1 medium onion (chopped)
  • 1 clove garlic (crushed)
  • 1 tsp. dried thyme leaves
  • 2 tsp. dried oregano leaves
  • 1 tsp. dried tarragon
  • Salt and pepper (to taste)
  • 3 tbsp. tomato paste
  1. Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat; cover and simmer until lentils are soft and water has been absorbed, about 45 minutes.
  2. Combine Freekeh bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  3. Preheat oven to 350 degrees. Transfer lentils to a large mixing bowl. Add Freekeh and remaining ingredients, except tomato paste. Mix well with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.
  4. Bake for 40 minutes until firm but not dry. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes; cut into slices and serve warm.