Vegan Lentil Loaf

If you are a meat eater, this dish probably isn’t going to look too appetizing to you. But, for us veggie’s, this is a little piece of heaven. Regardless, my carnivorous eating family enjoyed the dish. I’m not vegan, but this recipe happens to be such. Easy to make, serve with a side salad or bowl of soup.

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Here’s how to make it:
1 1/2 cups lentils
3 1/2 cups water or vegetable broth (I used broth)
2 onions
2 cloves garlic
3 Tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or bbq sauce
1/2 tsp sage
1/2 tsp Italian seasoning

Pre-heat oven to 350 F degrees.
In a large soup or stock pot, simmer the lentils in water or veggie broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Saute the onions and garlic in olive oil for 3-5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils, rice, salt, sage, ketchup and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan (I used a 9×13 dish). Drizzle a bit of ketchup and bbq sauce on top.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up. Serves about 6 adults.

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