UPDATE: We adopted a plant based diet in September 2013 so, while this was definitely yummy, it no longer reflects the food we eat. 

Raf and I have decided that we’re going to be domestic pescatarians (we don’t eat land meat when we’re at home), so I have been  looking for easy recipes that are delicious and packed full of protein.  I adapted this recipe from my mother’s meat loaf recipe and it’s super simple and quick, especially if you cook the lentils the day before like I did.  Plus lentils and rice together make a complete protein.

Ingredients:

1 cups green lentils

1 cup red lentils

10 oz cooked brown rice (I used Trader Joe’s precooked brown rice, which can be found in the freeze isle)

1 envelope onion soup mix

1  cup bread crumbs

3 eggs

1/2 cup tomato ketchup

Directions:

Preheat over to 400 degrees Fahrenheit   Boil lentils until tender ~ 40 minutes.  Put lentils in a large bowl and mash slightly, add rice, soup mix, bread crumbs, eggs, and ketchup and mix together.  Put mixture into a greased loaf pan, top with additional ketchup and bake for 40 minutes.  Serve and enjoy!