Lentil & Rice No-Meat Loaf
By: Patricia Conte
Published: Tuesday, April 5, 2011 - 8:19am

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

1 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. 2 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. 3 Bake for 40-45 minutes or until the top of the loaf is golden. 4 Remove from the oven & cool for 10 minutes. 5 Heat the remaining pasta sauce and spoon it on top of each slice.

About


This is one of my favorite recipes! It's moist, filling, full of flavor, and you won't miss the meat!