LENTIL LOAF

Logan Suiter

1 c. green or brown lentils

1 c. brown rice

3 c. water

1 med-large potato

2 med. carrots

1 stalk celery

½ c. chopped onion

2 cloves garlic

1 4 oz. can mushrooms (can use fresh instead)

butter or oil for sautéing

1 4 oz. can chopped olives

fresh tomato, chopped (optional)

2 t. onion powder

1 t. basil

1 ½ t. rosemary (less if using ground instead of chopped, maybe ¾ t.)

2 t. thyme

1 t. marjoram

2 t. oregano

1 ½ t. garlic powder

2 t. salt

½ t. ground black pepper

Bring water to a boil, add lentils and brown rice give a good stir and put lid on.

Let come back to boil, then reduce to simmer for 40 minutes. Remove from heat, let stand 5 minutes.

Sauté onion, garlic, potato, carrots, celery, and mushrooms in butter or oil until fairly soft (I let it steam under a lid after initial stirring for most of this time)

Stir/smoosh rice and lentils a bit, then add in all other ingredients and mix well.

Pack into a greased loaf pan. Nice to add a layer of ketchup on top here, but optional.

Bake at 350 for 30 minutes. Let stand a few minutes before slicing.

Eat with ketchup, good cold too. This has become my traditional Thanksgiving main dish.

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