Lentil Rice & Veg loaf

1 pound dry lentils cooked
1 pound Lundberg Wild Blend Brown Rice cooked in 4 cups veg broth broth
14 - 16 oz extra firm tofu rinsed, drained, crumbled
4 cups cooked green beans
5T olive oil
2 cups chopped onions
3-6 cloves minced garlic
2 cups diced carrots
1/2 cup raisins
1 28 oz can whole Italian Plum tomatoes chopped
2 Tbs curry powder
2 Tbs ground cumin
1/2 tsp ground cloves
1 tbs cinnamon
1tbs sweet paprika
1 cup chopped parsley
1-2 cups veg. broth as needed (juice from tomatoes can be part of this)

salt and pepper to taste

Preheat oven 350
In a large bowl mix cooked lentils and rice.
Saute onions in 3 T oil until translucent, add garlic, curry powder and cumin & saute 1-2 min more til fragrant, add carrots, raisins and 1 cup of broth. Cover and cook until carrots are crisp-tender.
Add to lentil rice mixture. In a blender put green beans, tofu, cloves & cinnamon with @ 1/2 cup broth (more if needed). Blend until smooth. Combine everything else in with the rice mixture.
Spray or coat two 9" x 13" pans with olive oil. Pour half of mixture in each and smooth the top. Bake on center rack for @ 1hour. Allow to cool in pan for 15 minutes. Divide each pan into 8 servings. Good with non-fat Greek yogurt and a green salad.


Serving Size: 16 4.5" x 3" squares

Number of Servings: 16

Recipe submitted by SparkPeople user CURTIOSITY.