1 1/8 cups green lentils 2 1/4 cups water 6 slices white bread, torn into small pieces 2 eggs 1 cup vegetable broth 2 tablespoons tomato paste | 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1 tablespoon olive oil 1/2 packet dry vegetable soup mix 1/3 cup dried bread crumbs Directions:
| 1. | Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes. |
| 2. | Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan. |
| 3. | In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan. |
| 4. | Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving. |
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