1 Dry Lentils
2 Garlic Cloves
1 Olive Oil
2 Whole Wheat Flour
3/4 Raw Cashews
1 Dried Thyme
In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
Drain and set aside.
Cook the onion and garlic in the oil, stirring, until the onion is translucent.
Add the carrots and celery.
Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
Preheat the oven to 350*F.
In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
(In response to the loaf being a little dry, you could add in about 1/8 cup broth or cooking water here to make it moister.,
Spoon into an oiled loaf pan.
Bake until firm, about 45 minutes.
(Or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches..