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This was an excellent meal , and great served along side of fresh steamed green beans and mashed potatoes! The prep time includes the cooking time for the rice and lentils. Can do this step ahead of time. I used the sprouted brown rice, quinoa blend from Costco. Its a great blend and only takes about 30 minutes to cook. I also use fresh sage from my garden and put in about 1-2 Tbs of chopped fresh sage. Never be afraid to add more herbs! I also added more Italian seasoning as well.
| About.com vegetarian food |
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| Prep Time | 60 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 1.5 cups brown lentils
- 3.5 cups vegetable broth
- 2 onions diced
- 4 cloves garlic minced
- 3 Tbs olive oil
- 2 cups pre-cooked brown rice
- 1/2 tsp salt
- 1/4 cup ketchup or barbecue sauce
- 1/2 tsp sage
- 1/2 tsp Italian seasoning
Ingredients
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Instructions
- Pre-heat oven to 350 degrees
- In large soup or stock pot, simmer the lentils in broth until cooked, about 30 min. Drain if needed then mash the lentils until they are half mashed.
- sautee 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 and add the rice, salt, ketchup or barbecue sauce, sage and Italian seasoning.
- Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.
- Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
- Beware of barbecue sauces, most are full of sugar or high fructose corn syrup. Read the ingredients!