Curry Wild Rice and Lentil Loaf

1 1/2 C water or vegetable stock 2 T soy sauce, divided 3/4 C dry brown lentils 1 C cooked wild rice 1/2 C oat bran 1/2 C minced celery 1/2 C mushrooms, stems and caps, finely chopped 1/4 C finely onions , chopped 1/2 C chopped walnuts or pecans 3-4 cloves garlic, minced 2 tsp. curry powder 1/2 tsp. dried fennel 1/2 tsp. sage 1/2 tsp. pepper

Serves 4 Preheat oven to 375° F. Bring water to a boil in a saucepan. Add 1 tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes or until lentils are tender. Do not drain. Stir the lentil mixture in a large bowl with the remaining ingredients. Mix well -- the lentils will break down. Place in a lightly greased loaf pan. Brush top of loaf with remaining soy sauce. Bake for about 45 - 50 minutes or until crisp on the outside. Let stand for 10 minutes before slicing and serving. Leftovers make great sandwiches.   Heat oil in large skillet. Cook onions, garlic and mushrooms until soft, about six minutes. Stir in tomatoes and oregano and simmer 10 minutes. Taste for salt and pepper and set aside. Soften matzohs by holding under warm running water for a few seconds. Spread two tablespoons tomato sauce on bottom of pan. Layer matzohs alternately with mushroom-onion mixture and jack cheese ending with a layer of matzoh on top. Pour remaining tomato sauce over all, sprinkle with Parmesan cheese and bake about 30 minutes or until bubbly. Let cool slightly and cut into squares to serve.