• 2 cups water
  • 1 teaspoon salt
  • 1 cup lentils
  • 1 small onion, diced
  • 1 cup quick-cooking oats
  • 3/4 cup grated cheddar cheese or 3/4 cup swiss cheese, cheese or 3/4 cup monterey jack cheese or 3/4 cup American cheese
  • 1 egg, beaten
  • 4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper
  • 1 Add salt to water and boil in a saucepan.
  • 2 Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • 3 Remove from fire.
  • 4 Drain and partially mash lentils.
  • 5 Scrape into mixing bowl and allow to cool slightly.
  • 6 Stir in onion, oats and cheese until mixed.
  • 7 Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • 8 Mix well.
  • 9 Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • 10 Smooth top with back of spoon.
  • 11 Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • 12 Cool in pan on rack for about 10 minutes.
  • 13 Run a sharp knife around edges of pan then turn out loaf onto serving platter.