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Rice and Lentil Roast/Loaf

Cook up some rice. (4 c. water, 1 teasp. salt and add 2 c. rice.) Steam for about 25 minutes.

Cook 2 c. sorted lentils and 1 c. split peas, washed, in about 5 cups water. Add onion, sauteed in 1/4 c. oil, garlic and seasonings to taste; I like poultry seasoning and/or sage. When this is nice and mushy, mash it up a bit and add about an equal amount of cooked rice. Mix well and put in greased loaf pans or muffin tins and bake at 350F about half an hour.

You could mix in a raw egg before baking or cooked mashed carrots.

Leftovers make a nice sandwich with catsup or mayonnaise.