Number of Servings: 10
Ingredients
- 1.5 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6-ounce) can of tomato paste
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
(Use
brown or green lentils in this recipe. The red/orange ones will get too
mushy, and Beluga or French lentils will not soften enough).
Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.
Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes). Drain excess liquid. Mash lentils slightly.
Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.
In
a large pot or bowl, combine mashed lentils with onions, rice, tomato
paste, spices, quartered tomatoes, and pasta sauce until mixed well.
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.
Will keep (covered) in the refrigerator for 7-10 days.
- Fonte e imagem: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=759
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