1 1/2 cup lentils
3 1/2 cups water or vegetable broth (I used vegetable broth)
2 small onion, diced
2 cloves garlic, minced
3 tablespoons olive oil
2 cups precooked rice
1/2 tsp salt
1/4 cup ketchup or BBQ sauce (I used tomato sauce)
1/2 tsp sage (do not leave this out)
1/2 tsp Italian seasoning (I recommend using double that amount)
Preheat oven to 350 degrees F.
In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked. About 30 minutes.
Mash half the lentils while keeping the other half whole.
Saute the onions and garlic in olive oil for 3 to 5 minutes. ( I saute the onions alone first for a good 5 minutes and then add the garlic in for only a minute or until it is fragrant).
Combine onions, garlic and olive oil with the mashed lentils and add the rice, sauce, sage and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of the sauce on top, if desired.
Bake for one hour. Remove and let rest. This will help it firm up. You can serve this right out of the pan but I highly recommend frying it in slices the next day or later on in the week.
This is a great make ahead recipe.