This is a delicious and nutritious main dish. If you are hosting a family event or holiday meal and some of your guest are vegan or vegetarian, they will give you raves!
1 ½ cups lentils
3 ½ cups water or vegetable broth
1 sweet onion, diced
1 cup portobella mushrooms, finely chopped
2 cloves of garlic, minced
3 tablespoons olive oil
2 cups cooked brown basmati rice
½ cup ketchup, divided
½ teaspoon salt
½ teaspoon sage
½ teaspoon oregano
½ teaspoon basil
Cook lentils in water or veggie broth for approximately 30 minutes. Drain well and put in a large bowl and mash gently with a fork. Sauté onion in olive oil over medium heat. Once onion begins to soften, add garlic. Sauté for 2-3 more minutes and then add chopped mushrooms until they begin to brown. Add the cooked veggies to lentils. Add rice, ¼ cup ketchup, and seasonings and stir to combine.
Fill a greased loaf pan with the lentil and rice mixture. Top with ¼ cup ketchup. Bake at 350 for one hour. Let cool for 10-15 minutes then slice and serve.