A favourite vegetarian recipe that tastes just as good (if not better) cold the next day.
- 3 cups of water
- 3/4 cup o uncooked lentils, sorted & rinsed
- 1 cup of uncooked white rice
- 1/2 cup of finely chopped onion
- 1/2 cup of breadcrumbs
- 6 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 3 garlic cloves, minced
- 1/2 cup of shredded carrot
- 1/4 cup mushrooms, diced
- 2 teaspoons fresh parsley, minced
- 2 eggs, beaten
- 3 teaspoons Worcestershire sauce, divided
- 1 can tomato pasta sauce, divided
- 1 tablespoon cornstarch
In a medium pot, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.
Add the rice and onion to the pan with lentils and stir to combine. Cover the pan and simmer for about 18-20 minutes until the liquid is absorbed and the lentils and rice are tender.
Preheat your oven to 180 C.
Remove the pan from the heat and allow it cool for about 10 minutes.
In a medium bowl, add the breadcrumbs, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix to combine.
In a separate bowl add the eggs, 2 teaspoons of the Worcestershire sauce, and 1 cup of the pasta sauce. Stir to combine.
Add the rice and lentil mixture to the egg mixture. Add the garlic, carrots, mushrooms and parsley. Stir to combine. Add the breadcrumb mixture and mix until all ingredients are combined.
Cover a loaf tin with baking paper and ransfer the mixture to the loaf tin, pressing it firmly into the pan.
Bake for 40-45 minutes or until the top of the loaf is golden. Remove from the oven and cool for 10 minutes.
As the loaf cools, add the remaining pasta sauce and Worcestershire sauce to a small saucepan over medium heat. Add the cornstarch to a small cup along with 2 tablespoons water. Mix until smooth. A little at a time, add the cornstarch mixture to the marinara sauce. Stir until warmed through and the sauce thickens (just a minute or so). Remove from the heat.
Spoon the sauce over the top of the loaf before serving.