3 cups water or vegetable broth
1 tablespoon extra virgin olive oil
3 garlic cloves (minced)
½ onion (finely chopped)
¼ teaspoon red pepper flakes
½ cup carrots (grated)
½ cup shredded cheddar cheese
½ cup breadcrumbs (I use panko)
¼ cup parmesan cheese
1 tablespoon ketchup
1 tablespoon mustard
1 teaspoon oregano
1 teaspoon thyme
3 tablespoons ketchup (for topping)
3 tablespoons mustard (for topping)
Salt and pepper to taste
Cook your lentils until tender (around 40 minutes). Cool.
Preheat oven to 400 degrees Fahrenheit.
In a skillet over medium heat, add the oil. Cook minced garlic, onion, and red pepper flakes for around 5 minutes. Add grated carrots with a pinch of salt/pepper. Cook for 3 minutes. Turn off heat.
In a large bowl, mash lentils (I keep some whole, but only because I like the way it looks). Add in the sautéed onion and carrots, cheeses, breadcrumbs, eggs, ketchup, mustard, oregano, and thyme. Mix until thoroughly combined. Take half of this mixture and pat into a ball/loaf. Place on a greased baking sheet. Repeat for the other half.
Mix together the 3 tablespoons each of ketchup and mustard. Spread on top of the loaves along with any leftover cheese.
Insert baking sheet into oven. Bake for 1 hour. Allow to cool slightly before cutting.