Savory Lentil Loaf

1 cup lentils 2 cups water 2 onions, chopped 1 celery stalk, chopped 2 garlic cloves, minced 2 Tbsp vegetable oil 2 cups cheddar cheese, shredded 1 cup bread crumbs, soft OR, 1/2 tube polenta (for wheat-free variant) 1 egg, beaten 1/2 tsp sage, ground 1/2 tsp thyme, ground 1/2 tsp pepper ketchup brown sugar ground mustard

Cook lentils in 2 to 2 1/2 cups water covered, for 1 hour or until tender and almost free of liquid. Drain well.

Preheat oven to 350.

Mix a good cup and half of ketchup adding brown sugar (a couple tablespoons) and dry mustard (a teaspoon or so) to taste.

Saute the onion, celery and garlic in oil, adding garlic at the last minute. Combine lentils, sauteed mixture, cheese, crumbs, egg and seasonings, as well as 2/3 of the ketchup mixture. Place the mixture in a greased 5 x 9" baking pan. Spread top with remaining mixture of ketchup, mustard and brown sugar. Bake for 50 minutes at 350. Cool for 5 minutes before slicing or inverting. Sprinkle with some cheddar cheese before serving.

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