Lentil Loaf

• 3 cups Vegetable Broth
• 2 cups Red/orange Lentils
• 1 cup Brown Rice
• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 3 cloves Garlic, Minced
• 3 whole Carrots, Grated
• 1 teaspoon Kosher Salt
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Mustard
• 2 teaspoons Ground Coriander
• 2 teaspoons Dried Red Pepper Flakes (optional)
• 2 teaspoons Ground Black Pepper
• 2 whole Eggs, Lightly Beaten
• 1 cup Grated Sharp Cheddar Cheese
• 1/2 cups Rolled Oats
• 1/2 cups Bread Crumbs
• 2 teaspoons Soy Sauce
• 1/2 cups Ketchup
• 1/2 cups BBQ Sauce

1. Bring vegetable stock to a boil.
2. Add dried lentils and reduce to a simmer; cook until all liquid is absorbed, about 10-15 minutes.
3. Cook brown rice according to package instructions.
4. Heat olive oil in a skillet over medium/medium high heat and add the onions, garlic, carrots, and salt.
5. Saute until they become tender.
6. Add all the spices and cook for a minute or two more.
7. Mix all remaining ingredients (except for the ketchup and BBQ sauce) with the sauteed vegetables.
8. Divide mixture between two oiled loaf pans.
9. Mix ketchup and BBQ sauce and spoon over loaves.
10. Cover with foil and bake for 45 minutes; uncover and bake for an additional 15 minutes.
11. Let cool for 5 minutes before serving.
12. Slices reheat very well for leftovers.

vegetable broth, redorange lentils, brown rice, olive oil, onion, garlic, carrots, kosher salt, oregano, ground cumin, ground mustard, ground coriander, red pepper, ground black pepper, eggs, cheddar cheese, rolled oats, bread crumbs, soy sauce, ketchup, bbq sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lentil-loaf/ (may not work)