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Lentil Loaf:

In a large mixing bowl, combine the following:

1 cup cooked Lentils (it takes about 30 minutes)
I cup breadcrumbs
1 cup crushed nuts
1 cup mushrooms, chopped (soften them in a skillet with some olive oil, first)
1 large onion, chopped (also toss these around in the skillet with
some olive oil…)
1 T mixed herbs
1 T lemon juice
1 T soy sauce
1 T Salt-n-Peppa

Then…

Lightly grease a bread loaf pan (I don’t know the technical term for it…)
Cram it all in there and bake it at 350 for 30-40 minutes.

Meanwhile, you’ll want to make the mushroom gravy…

2 T Minced fresh onion
2 T olive oil
2 cups fresh mushrooms (thinly sliced)
1/2/ cup red or white wine (I prefer red)
2 T flour
1 cup boiling water
2 tsp chicken or vegetable bullion
1 clove of garlic
1/2 tsp salt
1/2 tsp pepper
3-5 drops of hot sauce
1/2 tsp dried thyme
4 fresh rosemary sprigs (I use dried; just be sure to add it early so
it will soften up)

Here’s how I do it:

Boil the cup of water, and dissolve the bullion in it.
Combine the flour and olive oil in a medium sized bowl.
Pour the liquified bullion into the flour/oil mixture, and set aside.

In a skillet, brown the minced onion in some olive oil.
Add the mushrooms and stir for a couple of minutes.
Add the wine, and simmer down, now.
Once the mixture is simmerin, add the bullion/flour/oil mix and stir it up.
Add all the herbs and stuff, and let it cook until it thickens into
graaaaaaaavy (about 10 or so minutes).