Ingredients

• 1.5 cups dried lentils, rinsed
• 2 yellow onions
• 1/4 cup olive or canola oil
• 3 cups brown rice (cooked)
• 1 (6-ounce) can of tomato paste
• 1/2 cup ketchup
• 1 tsp marjoram
• 1 tsp sage
• 1 tsp garlic powder
• 1/2 cup cherry tomatoes, quartered
• 3/4 cup tomato sauce (or pasta sauce)

Directions

1. Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.

2. Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.

3. In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.

4. Press mixtured into a well-oiled loaf or baking dish. Spread 1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.

5. Add additional ketchup to taste. Will keep (covered) in the refrigerator for 7-10 days.

6. Number of Servings: 10

7. 9.4 Calories

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