Scoop the lentil mixture into a large bowl. Reduce heat cover saucepan and simmer. Process stopping several times to scrape sides and bottom of blender until completley smooth. Step 2 mix 1 3 cup water and ground flax seed together in a bowl. Ingredients 1 cup lentils precooked in 2 cups of water or 1 1 2 cups canned cooked lentils drained 1 sweet onion chopped 4 cloves garlic minced finely 6 teaspoons margarine or other butter alternatives 1 teaspoon black pepper optional.
Line a 5 by 10 inch loaf pan with plastic wrap allowing 3 inches to hang over each long side. Spoon lentil mixture into pan and fold plastic over top. Directions wash lentils quickly drain and place the lentils in a 3 4 quart saucepan. Spread into prepared pan. Line a 9 5 inch 22 5 x 12 5 cm loaf pan with parchment paper leaving an overhang.
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Chop the onions and the garlic very finely. Refrigerate 4 hours or overnight. Chop the onions and the garlic very finely. Set aside until thickened at least 10 minutes. Line a 5 by 10 inch loaf pan with plastic wrap allowing 3 inches to hang over each long side.
Refrigerate 4 hours or overnight. Add the water or stock bring to a boil reduce heat to medium and simmer covered for 20 minutes. Scoop the lentil mixture into a large bowl.
