INGREDIENTS

1. 1tablespooncumin seeds
2. 1tablespoonvegetable oil
3. 1largeonion, finely chopped
4. 2stalkscelery, diced
5. 2cupscarrots, shredded
6. 2garlic cloves, minced
7. 1/2-1chili pepper, diced
8. 1teaspoonsalt
9. 1/2teaspooncracked pepper
10. 2cupscooked lentils
11. 3cupscheddar cheese, shredded
12. 1cupcashews, coarsely chopped
13. 3eggs, beaten
14. boiling water

DIRECTIONS

1. Spray an 8 by 5 inch loaf pan and set aside.
2. In a large dry pan toast the cumin seeds until they start to brown and release their aroma.Right away put it in a spice grinder or a mortar and a pestle.Grind to a powder and set it aside.
3. Put the pan back on the stove and add the vegetable oil.Add the onion and celery and cook until the celery is soft, about 5 minutes.Add the carrots, garlic, red pepper, chili pepper, salt and cracked pepper.Cook, stirring, for 2 minutes.Remove it from the heat and set aside.
4. In a large mixing bowl combine the lentils, cheese, and cashews.Add the cooked vegetables and stir well.Add the eggs and mix well.
5. Put the mixture into the prepared pan.Cover the pan tightly with foil and secure with a rubber band or string.
6. Put the prepared pan into the crock pot and put in enough boiling water to the crock pot until the water reaches about 1 inch up the sides.
7. Cover and cook on high for 4 to 5 hours until the loaf has set.
8. You can prepare this loaf the night before and then put the loaf into the crock pot with water in the morning.