Sharon's Spicy Bean & Lentil Loaf

Ingredients:

2 tsp olive oil

1 onion finely chopped

1-2 garlic cloves

2 celery ribs

14 oz can red kidney beans (or soak your own)

14 oz can lentils (or soak your own)

1 egg

1 carrot, coarsely grated

1⁄2 cup aged cheddar cheese or soy/goat/sheep cheese

1 cup fresh bread crumbs (make your own from bread of kamut, spelt, rye, oat, etc.)

2 tbsp tomato paste, tomato sauce or salsa

1 tsp each ground cumin, coriander & hot chili powder (or your choice)

salt & pepper

Oven 350 degrees * 9 x 5 x 3 loaf pan * cook about one hour.Sauté veggies about 5 minutes & remove from pan. Rinse & drain beans & lentils. Place in blender with veggies. Transfer all to a bowl & add remaining ingredients. Spoon mixture into prepared (oiled) pan and bake.

Enjoy with a green salad and steamed vegetables. Even delicious at room temperature. Always a hit at vegetarian pot-lucks. Make a large enough batch to carry you through several lunches at work.

This recipe was handed down to me by my yogini friend Sharon (Seva Simran Kaur).

Bon appétit!