Lentil Loaf

[vegelady]

Lentil Loaf
Source: Simply Heavenly (adapted)

2 cups cooked lentils
1 cup bread crumbs (gluten free if necessary)
1/2 cup shredded zucchini
1/3 cup onions, chopped
2 Tbs. vegetable oil
3 Tbs. soy sauce (gf or Bragg's Liquid Aminos)
1/2 cup cooked rice
1 tsp. sage
1/2 tsp thyme
1 tsp. curry powder
2/3 cup liquid from cooked lentils
1 tomato, sliced

DIRECTIONS:

Mix all ingredients together except for tomato.
Bake in a non-stick loaf pan for 15 minute at 375๛.
Remove loaf from oven and top with tomato slices.
Return to oven and cook additional 15 to 20
minutes.

Yield: 6 to 7 servings