Lentil Loaf
2 Carrots
3 ribs of Celery
Water to cover, about 4 cups
1 large Onion
2 C Lentils
Sea Salt, pinch
Brown Rice (cook at same time or use leftover rice)
2 C Rice
4 C Water
Pinch of Sea Salt
Wash rice; combine water and rice and sea salt; bring to boil; cover, set heat on low. Cook for 45-50 minutes Chop carrots, celery and onions in food processor very fine. Add to lentils and water. Boil on high or medium-high for 35 minutes. Lentils should be tender. Let cool. Wait for rice to become done; let rice cool.
In large mixing bowl, combine rice and lentils; mash together; you want rice and lentils to stick together. Season with sea salt, fresh ground black pepper, and italian seasoning (or thyme, sage, savory and basil), ground mustard (I- I/21), natural ketchup (about 2 t). Mix all together. Press mixture into 9 x 13 glass taking dish. Form mixture to fit glass dish. Put some of your favorite mustard on top, spread gently with butter knife. Bake in oven at 325 degrees for 20 minutes. Let cool for ten minutes or so before cutting and serving.
