Savory Lentil Loaf

• 1 cup lentils
• 2 - 2 1/2 cups water
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 0.5 (16 -20 ounce) package prepared polenta, chopped or 1 cup gluten free bread, cubed
• 2 cups cheddar cheese, shredded
• 1 egg, beaten
• 1/2 teaspoon ground sage
• 1/2 teaspoon ground thyme
• 1/2 teaspoon black pepper
• Brown Sugar Ketchup Glaze
• 1/2 cup ketchup
• 4 tablespoons brown sugar
• 1 1/2 teaspoons ground mustard

1. Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
2. Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
3. In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
4. Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.

lentils, water, onion, celery, garlic, olive oil, polenta, cheddar cheese, egg, ground sage, ground thyme, black pepper, brown sugar, ketchup, brown sugar, ground mustard

Taken from www.food.com/recipe/savory-lentil-loaf-402699 (may not work)