Instructions: Wash lentils and bring to a boil with water, bay leaf, salt and seasonings.

Reduce heat to simmer and cook with lid ajar. After 20 minutes, add the celery, onion and mushrooms. Cook for about 10 min. more, until lentils are tender and water is absorbed. Preheat oven to 350 deg. Remove lentils from heat, remove bay leaf and stir 1 min. to let cool. Add oats and oil and mix well. Add eggs and quickly mix again. Grease the bottom and sides of a loaf pan. Line the bottom with tomato slices and sprinkle with a little salt. Press the lentil mixture into the pan and bake at 350 deg. for about 40 min.

Let cool a little, then separate loaf from the pan and invert over a serving platter. Top with a sprinkle of cheese to melt on the hot slices or with a favorite sauce. May be served cold in sandwiches or reheated in pan. Freezes well. 6-8 servings (serve with a rich primavera sauce)

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