Lentils, garbanzo beans, brown rice and veggies offer fiber, antioxidants, and a protein packed meal.
1 cp brown lentils, cooked
1 large onion, finely chopped
2 carrots, grated
2 garlic cloves, chopped
1 can garbanzo beans, rinsed, drained and chopped in processor
1/2 cp cooked brown rice
2 tsps ground flaxmeal mixed with 2 T water
2 T barbecue sauce or ketchup
1 1/2 tsps dried oregano
1 1/2 tsps thyme
seasoned bread crumbs (about 1/3 cp)
1 8 oz.can tomato sauce
salt and pepper to taste
Rinse lentils. Put sauce pot and add cold water to just cover the lentils. Bring to a boil, reduce the heat and cook till tender, about 30 minutes. Add more water as needed, but only to cover the lentils. Cook the half cup of rice according to package directions. When rice is done, set aside.
Chop the onion, grate the carrots and celery and chop the garlic. After 20 minutes, add these ingredients to the lentils and cook all for another 10 minutes.
Chop the garbanzo beans in food processor.
When lentils and other vegetables are cooked, put all in a large bowl. Add the rice and chopped garbanzo beans. Mix well. Make a well in the center and add the flaxmeal, barbecue sauce, bread crumbs and the rest of the seasonings. Mix well. Add more bread crumbs as needed to form the loaf.
Place ingredients in loaf pan. Spread small can of tomato sauce on top of the loaf. Bake in 350 oven for 40 minutes or till bubbly.
This is very soft when sliced. Also makes a nice sandwich filling in pita pocket or in wrap with sauteed baby spinach and Portobella mushrooms.