|1|| ||onion, chopped fine|
|1|| Tblsp ||oil|
|1|| cup ||dry lentils, cooked and drained (reserve 1/2 cup liquid)|
| 1/2|| cup ||whole wheat bread crumbs (about 2 slices)|
| 1/2|| cup ||chopped walnuts, or toasted sunflower seeds|
| 1/2|| tsp ||sage or thyme|
|2|| Tblsp ||whole wheat flour|
|2|| ||eggs, beaten|
| 1/2|| cup ||reserved lentil-cooking liquid, or broth|
|2|| tsp ||soy sauce|
|1|| cup ||cooked rice|
| 1/2|| cup ||ketchup|
| ||additional onion, diced (about 3/8 cup )|
| Use 1 greased loaf pan|
Saute finely chopped onion in oil until translucent and slightly browned.|
Preheat oven to 350°F.
Mix all ingredients and place in greased loaf pan. Bake for 30 minutes covered, then for 10 minutes uncovered, or until browned.
Serve with ketchup, mustard, sauce or gravy. Good with mashed potatoes and steamed broccoli.