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Ingredients

  • 1 Tablespoon of olive oil
  • 1/2 of a medium onion chopped finely
  • 1 1/2 cups grated carrots
  • 1 1/4 cup of finely chopped mushrooms
  • 1 can of lentils drained and rinsed
  • 1/2 cup cooked brown rice
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 1 teaspoon dried parsely
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon of garlic powder
  • salt and pepper
  • 2 Tablespoons of ketchup

Instructions

  • Heat oil in pan. Sautee vegetables (carrots, onions and mushrooms) until tender and much of the liquid from the mushrooms is cooked off.
  • Combine in a large bowl cooked vegetables with the rest of the ingredients except for the ketchup.
  • Put half of the mixture in the food processor and process about 10 seconds so that some of the mixture is coming together but not smooth. Add the contents of the food processor back to the large bowl and stir to combined.
  • Put into a greased loaf pan. Refrigerate until ready to bake.
  • Once ready to bake, preheat the oven to 350F. Brush kethcup on top of lentil loaf. Bake for 30-45 minutes, until middle reaches internal temperature of at least 74C.
  • Let cool a little before cutting up and serving. Enjoy!