Lentil Loaf

I love Lentil Loaf, and it is 10x better when you serve it with mashed potatoes!
You can easily make this vegan by either leaving out the eggs (which just act as a binder so it wont be as loaf-like but will have the same taste, or by adding a vegan egg substitute).

This recipe makes like 12 servings.

2 cups red lentils-- cook for about 20 min. When they are done add them to the rest of the items.
1 cup diced carrots
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 yellow squash
2 cans diced tomatoes or about 10 fresh diced
1 cup bread crumbs (you can leave this out for less carbs and calories it just wont be as loafy)
2 eggs (again acts as binding agent only. I leave out to remain vegan)
brown rice -- 1 -1.5 cups uncooked, but cook before adding to mixture.
Homemade pasta sauce -- or 1 full jar of pasta sauce

Mix very well and put in roasting pans.
Top with another full jar of your favorite homemade or store bought pasta sauce.

bake at 375 for 45 min with aluminum foil covering it, then cook another 15-20 min uncovered, make sure to rotate and check on loaf every 15 mins.