1 cup brown lentils, sorted, rinsed well
3 cups filtered water
1 bay leaf
1 small red onion, finely diced
2 - 3 garlic cloves, finely minced
2 small carrots, finely diced
1 cup rolled oats
1/2 cup nutritional yeast
1 tablespoon flax seeds
1/2 cup whole grain bread crumbs (***see note at bottom of method)
5 ounces tomato sauce
1 teaspoon dried basil
Cracked Black Pepper
Preheat your oven to 350, and lightly oil a standard loaf pan.
Place lentils, water, bay leaf, 1 carrot, onion, and garlic in a saucepan over medium heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the lentils are soft, about 35 minutes. Remove and discard bay leaf and drain away any remaining liquid. Transfer lentil mix to a mixing bowl.
Stir remaining carrot, oats, flax seeds, nutritional yeast, and bread crumbs into cooked lentils. Whisk together tomato sauce, basil, salt, and pepper and fold into the lentil mix.
Spoon lentil mixture into the prepared loaf pan and press firmly with a spatula. Bake for 35-45 minutes, or until the loaf is firm, and beginning to brown. Remove from oven, and let cool for 10 minutes or so, before inverting loaf onto a platter.
(*** I make my bread crumbs before the meal by crumbling dried spices - basil or oregano usually - in between my fingers over the bread. While the oven is preheating, I place it on a cookie sheet to dry it out. For this meal, the two pieces of bread were perfectly dried out before I had to put it on the mixture. I ground the bread in a mortar and pestle, but I suppose anything would do.)
Good Luck and Enjoy!