Reprinted from The Blood Type Diet Website (www.dadamo.com) Lentil Bake Description: A tasty meatless loaf Ingredients: 3/4 cup brown lentils 1/2 dessert-spoon miso 1 medium carrot 5cm piece zucchini 1 small apple 2 teaspoons dried thyme 2 teaspoons paprika 2 dessert-spoons tahini [or BTD compliant substitute] soy sauce [or wheat-free tamari] breadcrumbs [try Ezekiel bread] How to make it: Soak brown lentils in water for about 1 to 2 hours (this is not necessary but does reduce the cooking time). Drain, rinse, and put into a medium saucepan, cover well with water, and bring to the boil. Add the miso. Simmer for about 30 minutes, they need to be very tender. Drain and reserve stock. Preheat oven to 160C or 325 degrees F. Mash lentils in a bowl, it doesn't matter if they are not all completely mashed leaving some whole adds to the texture. Grate carrot, zucchini and apple into the mixture and mix well. Add thyme, paprika, and tahini, again mixing well. Add a little wheat-free tamari and enough of the stock to make a soft, but not wet, mixture and enough of the breadcrumbs so that the mixture holds together but is not dry. It should leave the sides of the bowl and feel a little moist. Brush oil onto a 40cm long piece of foil, making sure to oil to all the edges, then turn out the mixture. Press into a shape about 30cm long and 8-10cm wide (oblong or terrine shaped). Then fold the sides of the foil over tuck the ends in and gently slide onto a baking tray. Bake for 1-1/4 to 1-1/2hours. Take out just before serving and very carefully peel the foil back; the result should be a browned, lightly crusted coating. This will also cook in a loaf tin approx. 13cm x 26cm, make sure to cover with foil, this cooks in the same time. However you will not get a 'crusty' coating. Serves 4.