This hearty, meaty-tasting dish came from an old casserole cookbook belonging to my cousin. I forgot the name of the cookbook, so no source-citing this time. I mostly follow the recipe, but often skip the parsley and always go heavy on the spices. The squishier and more cooked the lentils, the better, and don't skimp on the uncooked olives for topping.
1 1/4 c. dried lentils
4 eggs
1/2 c. wheat germ
1 med. onion, finely chopped
2/3 c. sliced pimento-stuffed olives
1/2 c. chopped celery
1/2 c. chopped dry-roasted or salted peanuts
3 T. chopped parsley
1/4 tsp. thyme leaves
1/4 tsp. ground nutmeg
3/4 tsp. salt
1/8 tsp. pepper
Place lentils in large saucepan.
Pour in 5 c. cold water.
Bring to a boil, then reduce heat.
Cover and simmer for 35-40 minutes or until lentils are tender, stirring occasionally.
Drain and cool.
Beat eggs in large bowl.
Add lentils and remaining ingredients and toss until combined.
Turn into 1-quart baking dish.
Bake in preheated 350-degree oven for about 45 minutes or until set in center.
Garnish with additional sliced olives.
