Lentil Roast with Carrot Gravy

Perfect for holiday celebrations, this dish takes a bit more preparation but looks spectacular when served!

• 1 c Small Red Lentils
• 1 Bay Leaf
• 1 c Millet
• Margarine or Butter (optional)
• Seasonings (use your family favorite loaf seasonings, or try a combination of marjoram, ginger, black pepper, salt and ketchup.)
• 9 - 10 Fresh or Canned Pineapple Slices
• 5 Peeled Hard Boiled Eggs

Simmer lentils in 2 cups of water with bay leaf about 20-30 minutes or until tender.  Meanwhile cook Millet with alt and margarine (optional) in 2 cups water over low heat until all of the water is absorbed.

Combine cooked millet and cooked lentils in a large bowl and season to take with your favorite family spices.

In a loaf pan, line bottom and sides with fresh pineapple slices. Spoon half of the mixture into pan.  Place peeled hard boiled eggs in a row on top of lentil mixture.  If you like you can slice off the tip of each egg so that the yolk will appear in each slice.

Spoon remaining lentil mixture into pan and top with more pineapple slices.

Bake in a 350° oven for 35-45 minutes.

Carrot Gravy

• 8 - 10 Carrots (washed)
• 2 TBL Corn Starch
• 2 TBL Margarine (optional)

Juice carrots and pour the juice into a sauce pan, reserving 1/4 c juice to make corn starch slurry.  Bring to a boil over medium high heat.  Combine reserved carrot juice with 2 TBL corn starch to make a slurry to thicken your sauce.  Add slurry to mixture and bring once again to a boil, stirring constantly until desired consistency.  Add margarine and serve with lentil roast.