Randy's Vegetarian Cookbook



Lentil Loaf

1  onion, chopped fine
1 Tblsp oil
1 cup dry lentils, cooked and drained (reserve 1/2 cup liquid)
1/2 cup whole wheat bread crumbs (about 2 slices)
1/2 cup chopped walnuts, or toasted sunflower seeds
1/2 tsp sage or thyme
2 Tblsp whole wheat flour
2  eggs, beaten
1/2 cup reserved lentil-cooking liquid, or broth
2 tsp soy sauce
1 cup cooked rice
1/2 cup ketchup
  additional onion, diced (about 3/8 cup )
  
Use 1 greased loaf pan

Saute finely chopped onion in oil until translucent and slightly browned.

Preheat oven to 350°F.

Mix all ingredients and place in greased loaf pan. Bake for 30 minutes covered, then for 10 minutes uncovered, or until browned.

Serve with ketchup, mustard, sauce or gravy. Good with mashed potatoes and steamed broccoli.

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