As a vegetatrian, sometimes I try to duplicate the great tastes of my mother's cooking, only meatfree and more healthy. Here is one of my favorites. Meatlovers and vegetarians alike will both love it. Try it as a sandwich too. I always double the recipe and freeze it for a quick meal in a pinch.
1Wash lentils in running water. Drain. Combine lentils and 2 1/4 cups clean water in a medium saucepan. Bring to boil. Reduce heat and simmer until tender, about 40 minutes.
Preheat oven to 400 degrees F. Grease a 9X5 inch loaf pan. Set aside.
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 prepared pan.
Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking for another 10 minutes. Let sit for 10 minutes before serving.