Lentil Loaf Leftovers

Lentil loaf is great to make for dinner, but the best part about it is when you have leftovers. It makes great sandwiches, almost like a pate. A slice of lentil loaf, lettuce, tomato, vegan mayo and a squeeze of mustard, on fresh bread served with a dill pickle. Feels like I am reading a deli menu.

• 1 cup dried brown lentils-cooked
• 1/2 cup brown rice-cooked
• 2 tbsp-sunflower oil
• 1 onion-small diced
• 1 carrot-minced
• 1 celery stalk-minced
• 2 cloves garlic-minced
• 2 tsp poultry seasoning
• 1/2 cup oats
• 2 tbsp ground flax seed-mixed with 6 tbsp boiling water
• 2 tbsp dijon mustard
• 2 tsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1/4 bread crumbs
• 1 tbsp nutritional yeast
• 4 tbsp flour
• sea salt
• freshly ground pepper
• 1/4 cup ketchup

Cover lentils with water and cook until soft then drain them.
Cook rice according to directions.
On medium high heat in a saute pan, add oil, onion carrot, celery, and garlic, saute for 4-5 minutes, until soft.
Add poultry seasoning.
In a large bowl mix lentils and rice and onion mixture together.
Add the rest of the ingredients, mixing well to form a mushy consistancy.
In a greased loaf pan, pat down the mixture. Spread ketchup all over the top.

Bake in a 375 oven for 45 minutes