Easy Vegan Lentil Loaf

1 1/2 cups lentils (plain brown lentils are best in this recipe)

3 1/2 cups water (or vegetable broth)

2 onions (diced)

2 cloves garlic (minced)

3 tablespoons olive oil

2 cups cooked rice (pre-)

1/2 teaspoon salt

1/4 cup ketchup (or barbecue sauce)

1/2 teaspoon sage

3/4 teaspoon italian seasoning

Steps to Make It

1. Gather the ingredients.
   

2. Heat oven to 350 F. Rinse the lentils and drain.
   

3. Fill a large soup or stockpot with water or vegetable broth and add the lentils. Bring to a boil, reduce the heat, and simmer until cooked–about 30 minutes. Don't skimp on the cooking time for these lentils because you want them to be very soft so they will mash up easily. 
   

4. Drain thoroughly then mash the lentils while they are still hot and until they are a little more than half mashed. Set aside.
   

5. In a skillet, sauté the onions and garlic in olive oil for 3 to 5 minutes or until soft.
   

6. In a large bowl, combine the onions, garlic, and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning. Mix well.
   

7. Gently press the entire lentil mixture into a greased loaf pan. Drizzle a bit of extra ketchup on top.
   

8. Bake the lentil loaf for 1 hour, basting with additional ketchup every 15 minutes or so. Allow it to cool slightly before slicing and serving, as this will help the lentil loaf firm up.
   

9. Serve and enjoy.