Baked Lentils (serves 6-8)

2 cups dry green lentils

2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried.

Serve with tortilla chips for scooping.

Variation:
-leftovers cold in a tortilla wrap

(from old blog, posted by Cassandra)

Vegan Tuna / Egg Salad Sandwhiches / Wraps (serves 8)

1 cup dry chickpeas
Soak overnight, cook until soft. Drain. Mash with potato masher and combine with:

1 Tbsp. lemon juice
1 tsp. kelp powder
1/3 cup minced celery
1/4 cup minced onion
1/4 cup vegan mayo
1 1/2 tsp. mustard (optional)
salt and pepper to taste

Spread on bread or place a scoop in a wrap with lettuce.

Variation:
Treat the mashed chickpeas as egg and flavor as you do egg salad sandwiches.

(from old blog, posted by Cassandra)