The cliche vegetarian dish…lentil loaf!  It can be mushy, bland and disgusting, or it can be quite tasty…if you are not afraid to use some seasoning and nice flavors.  I looked at a few recipes to get ideas, then made this one up based on flavors I like, which include mushrooms and caramelized onions.

Lentil Loaf topped with almond meal for texture.

• 1/3 C. olive oil for sauteing 
• 4 C. cooked lentils
• 2 C. cooked brown rice
• 1/2 C. chopped Vidalia or Texas Sweet onion
• 1/4 C. minced green onion
• 2 cloves fresh garlic, minced
• 1/2 red bell pepper, diced
• 1 green chili, diced
• 4 oz. chopped crimini or button mushrooms, sliced
• 1 portabella mushroom – scrape out gills and cube
• 2 tsp. balsamic vinegar
• 1 Tbsp. Bragg’s Liquid Aminos or Soy Sauce
• 2 Tbsp. ketchup, separated (1 Tbsp. will be mixed in during sauteing, 1 Tbsp. will be mixed in later)
• 1/4 C. almond meal, plus additional 1/4 for sprinkling on the top
• 3 Tbsp. Chia seed paste (see note)
• Optional: 1 tsp. Sriracha

1. Preheat oven to 350 degrees (F). Saute onions over medium-high heat until they just begin to caramelize.  Add red pepper and green chili.  Continue to saute over medium-high heat for 7-8 minutes.  
2. Add chopped mushrooms, balsamic vinegar, Bragg’s and 1 Tbsp. ketchup.  Cook for 8 more minutes, stirring occasionally.
3. Combine sauteed vegetable mixture, rice, lentils, 1 additional Tbsp. ketchup, 1/4 C. almond meal, chia paste and Sriracha.  Stir gently until all ingredients are combined uniformly.
4. Spread mixture into a 9″ x 12″ glass baking pan that has been greased or sprayed.  Top with additional almond meal.  Bake for 35 minutes.

NOTE: Chia Seed Paste – To make paste, combine chia seeds with water, in a 1:2 ration.  Stir and let sit for 10 minutes or so.  The chia seeds will expand and turn into a gel-like consistency.