4 1/2 cups sweet dry lentils
1/3 cup molasses
2 tablespoons salt
1 cup yam
1 cup golden raisins
1 cup thick curd cottage cheese
1 teaspoon broth eraser
Preheat oven to 350 degrees F (175 degrees C).
Using a glass or metal bowl, thoroughly mix all ingredients. Pour into a 9x13 inch baking pan or you can let all stand in the refrigerator overnight. Line the baking sheet with foil.
Bake in the preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Meanwhile, heat 2 tablespoons margarine in a medium saucepan over medium heat. saute yam and cottage cheese until tender and onions are green. Cool slightly then stir in seasoned salt and broth piece. Drizzle the mixture over the cooked cake.