Instructions: Note - I used Imagine vegetable broth

note - I used an additional 1 tsp. bouquet garni and poultry season mixed together

note - whole grain - I made my own with sprouted multi-grain bread

In medium saucepan, combine lentils and vegetable broth or water and bring to a full boil. Reduce heat, cover and simmer for 30 minutes. Add 3/4 tsp. salt, then continue simmering for about 15 minutes or until lentils are soft and the water has been absorbed. (If all of the liquid is not absorbed, drain.)

In a small pan, saute onions and garlic in non-stick pan until translucent.

Add celery and carrots and frozen peas and carrots and cover and cook on low heat for 5 minutes. Pour vegetables into a mixing bowl and combine with bread crumbs, rice, lentils, and seasonings. Place mixture in a 9 x 5 x 3 loaf pan lightly sprayed with non-stick cooking spray. Spread a thick layer of Mashed Potatoes (see recipe below) on top. Sprinkle with paprika. Bake uncovered in preheated 375 degree F oven for 30 minutes. Cut into squares.

Mashed Potatoes:
note - If desired, use your favorite lowfat soy milk in place of Soy Dream.

I used Vanilla Soy Dream for a very rich flavor. Bring water to boil and add potatoes. Reduce heat and cook until potatoes are soft and easily pierced with a fork (about 15 minutes). Drain well and place in medium mixing bowl. Add Soy Dream, grated parmesan, salt, pepper. Using an electric or hand mixer, mash potatoes until thick, smooth and creamy.

Adjust seasonings to taste. Spread on lentil loaf.

This recipe can be doubled and baked in an 11" X 13" glass baking dish.

Increase baking time to 45 minutes. Stays well in oven on low heat until ready to serve.

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