1 c. green lentils
3 c. water
1 bay leaf
1 tbsp. corn oil
1/3 c. chopped onion
2 cloves garlic (minced)
1 tsp. each oregano and basil, crushed
1/2 lb. sourdough bread soaked in water 3 min.
1 tbsp. freshly grated ginger
1 tbsp. tamari
1 tsp. sea salt
2 tbsp. Tahini
Parsley to garnish

Simmer lentils in water with bay leaf for 45 minutes or until soft. Mash with a fork or puree in blender. Set aside.

Heat 1 tablespoon oil in large skillet. Saute onion, garlic and herbs over medium heat for 3-4 minutes. Squeeze water from bread and add to onion mixture, stirring well. Add lentil puree to onion and bread mixture. Stir over medium heat. Season with ginger, tamari and salt to taste. Cook 8-10 minutes. Remove from heat and add tahini. Pour into oiled loaf pan. Bake in 350 degree oven for 25 minutes. Garnish with parsley. Serves 4-6.