LENTIL LOAF WITH ITALIAN SAUCE
1 large onion, diced
1/2 c. wheat germ
2 1/2 c. cooked lentils (about 1 cup uncooked)
1 c. bread crumbs
1-2 teaspoons dried sage
2 Tablespoons nutritional yeast (yellow flakes)
1/2 c. egg beaters
1/2 c. vegtable broth
Preheat oven to 350 deg., Pam a loaf pan or ring mold and
set aside.

Saute onion in skillet with bit of water or quick oil
spray until soft and litely browned. Remove from heat and
add remaining loaf ingred. and transfer to prepared pan.
Bake until brown, about 40 minutes.

Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped
tomatoes, 1 T. fresh or 1 t. dried Basil, 1 T. fresh or 1
t. dried oregano, 1/2 c. chopped mushrooms in sauce pan
and simmer for 15 minutes. Unmold loaf onto serving plate
and cover with 1 c. sauce, slice loaf and pass sauce for
extras.