Lentil & Rice No-Meat Loaf

Ingredients

3 cups water

3/4 cup uncooked lentils, sorted& rinsed

1 cup of uncooked regular rice

1/2 cup finely chopped onion

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/2 teaspoon ground black pepper

1 14- ounce jar of pasta sauce

1/2 cup bread crumbs

1/2 cup shredded carrot

2 eggs, slightly beaten

2 handfuls of cheese (Parmesan or cheddar)

Preparation

In a medium saucepan, combine the water & lentils. Bring to a boil. Reduce heat, cover & simmer for about 5 minutes. Add rice, onion and salt. Mix well. Cover & simmer for 15-18 minutes, or until the liquid is absorbed and lentils and rice are tender. Remove from heat & cool for about 10 minutes.

Preheat oven to 350 degrees F. Grease an 8x4-inch glass loaf pan (don't use metal). Use a casserole dish if you need to. Stir in 1/2 cup of the pasta sauce and remaining ingredients into the lentil mixture. Mash it up a bit as you mix it. Press it firmly into your greased pan.

Bake for 40-45 minutes or until the top of the loaf is golden.

Remove from the oven & cool for 10 minutes.

Heat the remaining pasta sauce and spoon it on top of each slice.