Ingredients:

• 1 c  brown or green lentils
• 2 c water
• 2 TBS apple cider vinegar
• 1 TBS olive oil
• 1 c minced onions
• 5 large cloves of garlic, minced
• ½ c walnuts, finely ground
• 1 tsp sea salt
• 2 c  fresh spinach, chopped
• 1 tsp seeded or good quality mustard
• pepper to taste
• ½ c of either whole wheat bread crumbs, wheat germ or brown rice.

Preparation:

1. Bring lentils & water to a boil. Lower heat to a med-low & simmer, partially covered for 30 mins or lentils are mushy and water is absorbed in.  Put cooked lentil in a bowl with vinegar & mash.
2. Saute onions, garlic, nuts, seasonings, & spinach in a pan with the olive oil until veggies are tender. Add the veg mix, & bread crumbs & lentils together.
3. Gently press into a loaf pan. Bake combined ingredients in an oiled loaf pan at 350 for about 40 mins. Let cool for 5 to 10 mins before removing from pan.  Serve with mushroom gravy.

(with small adaptations from original recipe “Cancer Free Living” by Sally Errey)