2 cups dry lentils (I used green)
1 cup steamed rice (jasmine rice is what I used)
2 cup oats
1 red onion roughly chopped
1 bell pepper (orange or red) roughly chopped
4 cloves of garlic
1 tbsp fennel seed
1-2 tbsp red wine vinegar
1-2 tbsp balsamic vinegar
black pepper and salt to taste
optional: ketchup of your choice
Rinse the two cups of lentils with water then put in pot with 4 cups of water bring to boil, reduce heat, and cover until tender (~20 mins). NOTE: This was for green lentils and how I normally cooked them. If you are using another lentil or have your own cooking method, use it.
Preheat oven to 350 degrees °F (175 °C). Grease glass loaf pan with oil, butter, or shortening.
In a food processor place the roughly chopped onion, bell pepper, and garlic. Chop/Pulse for 20 seconds. Add in half of the cooked lentils, half to the oats, and all of the rice. Chop/Pulse for 20 seconds. Add vinegars, fennel seeds, black pepper, and salt. Chop/Pulse for 20 seconds. Add remaining cooked lentils and oats. Mix/Knead for 1 minute. Place contents in pan, flatten top. Cover with foil or lid, place in oven for 30 minutes.
After 30 minutes remove foil or lid. Bake uncovered for 10 minutes. Add ketchup (if desired), bake an additional 10 minutes.
Enjoy with mashed potatoes, steamed broccoli, or Brussel sprouts!