Red Lentil and Pinto Bean Loaf

3/4 cup red lentils
2 cups water
1 tbsp olive oil
1 cup of zucchini, copped
1 carrot, chopped
1 onion, chopped
1 red bell pepper, chopped
2 tbsp ketchup
1 15-oz can pinto beans (or 1 1/2 cups cooked, rinsed and drained pinto beans)
1 egg
4 tbsp rolled oats
2 tbsp ground flax seeds
1 cup grated cheddar cheese
salt to taste

Preheat the oven to 375 F, and grease a loaf pan.
Combine the lentils and water in a medium saucepan and boil (skimming off the foam) until they have completely disintegrated and the mixture is thick and creamy (about 20 minutes).
Heat the olive oil in a large skillet over medium and add the chopped vegetables. Cook, stirring, until tender, about 6 minutes. Add about 1/2 tsp salt, then stir in the ketchup.
Put the vegetable mixture, pinto beans, and lentils in a food processor and process until smooth. Transfer to a bowl, and mix in the egg, followed by the oats, flax seed, and cheese.
Smooth this into the greased loaf pan, then bake for about an hour, or until firm. Remove from the oven, let stand for about 10 minutes, then slice to serve.

Serving Size: Makes 6 servings of 2 slices of loaf each

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.