Rice and Lentil Loaf

 
Served with mashed spuds and gravy, and a side of peas, this is sure to be a hit with the meat-and-potatoes crowd.

• 1 c. brown rice
• 1 ½ c. lentils
• 2 onions, finely minced
• 1 t. granulated garlic
• 1 t. salt
• 1 t. poultry seasoning, or a combination of sage, thyme, and marjoram
• 2 T vegan onion soup mix (optional)
• ¼ c. ketchup
• extra ketchup for basting
• chopped scallions for garnish (optional)

Cook brown rice, using your favorite method.

While rice is cooking, boil lentils in 4 c. water until tender.  Drain off excess water if necessary.  Mash very well, then combine with cooked rice and remaining ingredients, mixing until uniform.

Place mixture into a loaf pan, an 8” square pan, or 4 mini loaf tins and bake at 350°F for 30 minutes.  Remove from oven, baste top(s) with ketchup, and bake for another 15 minutes.  Let stand for 10 minutes before serving.  Garnish with chopped scallions, if desired.