Lentil Loaf

2C  lentils 4 C broth (vegetable or chicken or water with bouillon) 2T olive oil 1/2C onion, diced 1/4C bell pepper 1/4C carrot 1/4C celery 2 eggs 1C bread crumbs 1C oats 1T Worcestershire 1 ½t Italian herb mix 2 garlic cloves or 1/2t garlic granules 3/4t pepper 1/2t salt

Bring broth to a boil, add lentils, reduce to simmer, cook 30 minutes (most of the liquid should be absorbed). Smash about half of the lentils with a potato masher or heavy spoon (or food processor.)    In a separate pan, sauté vegetables in oil until almost soft. Mix all ingredients together. Press into greased loaf pan (or any other pan). Bake at 375° for 30 minutes. Let sit for about 15 minutes before slicing. This is great as is, but I like to top it with a ketchup glaze (ketchup and brown sugar whisked together and microwaved until smooth) about 5 minutes before it is done cooking. I have also formed these into “meatballs” and pan fried or baked them. If you do this it helps to smash most of the lentils and refrigerate the balls for a bit before frying.