LENTIL AND MUSHROOM LOAF WITH SAVORY POTATO FILLING - INDIAN

Meat pies are a long tradition for English Christmases, so
I wanted to devise something not necessarily imitative of
meat but with a sort of stick-to the ribs quality
characteristic of English foods. This flavorful loaf
contains the pleasant surprise of a nicely seasoned potato
filling in the center.

Ingredients:

* 1 cup raw lentils
* 1 tablespoon canola oil
* 2 cloves garlic, minced
* 6 ounces white mushrooms
* 5 ounces (1/2 package) thawed frozen spinach
* 1 tablespoon soy sauce or tamari
* 2 tablespoons wheat germ
* freshly ground pepper to taste
* dash nutmeg
* 1 cup firmly packed grated Stilton or Gruyere cheese (or substitute
mozzarella-style soy cheese)

Filling

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1/4 cup dry bread crumbs
* 1 cup coarsely mashed potatoes (from about 1 medium cooked & peeled
potato)
* 1/2 teaspoon each: seasoned salt, dried thyme, and dried basil
* freshly ground pepper to taste
* curly parsley for garnish

Rinse and sort the lentils. Combine in a heavy saucepan
with 4 cups water. Bring to a boil, then lower the heat
and simmer, covered, until the lentils are tender, about
45 minutes. Drain.

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the garlic and
mushrooms and saute over medium heat, stirring, until the
mushrooms are wilted. Stir in the spinach, lentils, soy
sauce, and wheat germ. Grind in some pepper and add the
nutmeg. Cook, stirring, until the mixture is heated
through, then stir in the cheese.

Lightly oil a 9- by 5- by 3-inch loaf pan, preferably
glass. Pour in about 2/3 of the lentil mixture. Press some
of the mixture up the sides of the pan to create a shell
about 1/2 inch thick. Transfer the remaining lentil
mixture to a small bowl and reserve until needed.

Rinse the skillet and heat the oil. Add the onion and
saute until golden brown. Add the remaining filling
ingredients and saute, stirring occasionally, for 5
minutes. Transfer into the shell created by the lentil
mixture, then cover the top with the reserved lentil
mixture. Bake for 40 to 45 minutes, or until the top is
crusty.

Remove from the oven and let the loaf stand for 15
minutes. Slide a spatula or knife around the edges to
loosen it. Cut slices and arrange them on an oblong dish.
Garnish with parsley and serve. Serves 8 to 10.