Lentil Loaf

PC = 1 cup lentils; 2.25 cups water; 10 mins HP, QR (2.75 was too much water; try 2.25)

3 cups water

1 cup lentils

¼ cup onion, minced

¼ cup celery, minced

¼ cup carrots, minced

1 cup Kroger® Quick 1-Minute 100% Whole Grain Oats

½ cup Cabot Seriously Sharp Cheddar Cheese

1 eggs, beaten

4 ½ ounces spaghetti sauce [no salt added tomato sauce]

1 teaspoon garlic powder

1 teaspoon dried basil

1 tablespoon dried parsley

1/2 teaspoon seasoning salt [0 for low sodium]

1/4 teaspoon black pepper

Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove from stove.
Drain and partially mash lentils.
Scrape into mixing bowl.
Stir in onion, celery, carrots, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper and mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.