Instructions: 1. Put first 3 liquids into a medium saucepan and saute onions a few minutes on low heat.

2. Finely grind the lentils in a food mill or coffee grinder 1/2 cup at a time until powdery, then add to the onions. Add the rest of the dry ingredients and stir in water 1 cup at a time, whisking to prevent lumps.

Boil a few minutes on medium low, then cover and simmer for about 45 minutes (it will resemble a thick porridge). Stir frequently while simmering to avoid scorching the bottom of the pan.

3. Transfer to a lightly oiled bread pan and chill to set overnight or at least 3 hours. Unmold by inverting on a plate. Garnish with parsley or tomato slices.

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