Meaty Lentil Loaf

• 1 cup black lentils
• 2 cups water
• 1/2 medium onion, finely diced
• 1 carrot, finely diced
• 1 celery, finely diced
• 3 -4 garlic cloves, minced
• 2 tablespoons fresh basil, minced
• 1 cup old fashioned oats
• 1 egg, beaten
• 1/2 cup tomato sauce
• 1/2 cup barbecue sauce
• salt and pepper, to taste (or seasoned salt if you prefer)
• 1/3 cup grated parmesan cheese (optional)

1. Combine lentils, water, and a pinch of salt in a saucepan, bring to a boil, then cover and simmer for 30 minites. Preheat oven to 350°F.
2. While lentils are cooking, chop up all veggies and combine in mixing bowl with basil, garlic, salt, and pepper.
3. Once lentils are done cooking, drain any excess water and mash lentils with the back of a fork. They need to be mashed up so that the loaf holds it's shape, but it is ok to have some texture still, don't over mash.
4. Add the mashed lentils and the rolled oats into the bowl of veggies and mix together (if you want to add cheese, this is the time).
5. Mix in the beaten egg.
6. In a separate bowl mix together equal parts tomato sauce and barbeque sauce, once mixed add half to the lentil and veggie mix and stir together until combined well.
7. Spray a loaf pan with non-stick spray and fill with lentil mixture, spreading evenly and pressing down slightly.
8. Pour remaining barbeque/tomato sauce mixture over the top of the loaf.
9. Bake 40-45 minutes. Once done, let rest for at least 5 minutes before serving.

black lentils, water, onion, carrot, celery, garlic, fresh basil, oats, egg, tomato sauce, barbecue sauce, salt, parmesan cheese

Taken from www.food.com/recipe/quot-meaty-quot-lentil-loaf-522221 (may not work)