Ingredients
1-1/2 cups Lentils, uncooked
1 cup Brown Rice, uncooked
2 Onions
6 tbsp. Tomato Puree
2 tbsp. Molasses, unsulphured
1 tbsp. Mustard, prepared, brown
1 tbsp. Soy Sauce
2 tsp. Garlic, powder
2 tsp. Sage
1 tsp. Marjoram
Hot Sauce (to taste)

Preparation
Place 3-1/2 cups of cold water in a covered glass pot and heat on the stove top until it boils.  While the water is heating, rinse the lentils in a strainer, and remove any stones or other foreign matter.  Add the rinsed lentils to the boiling water, cover, and lower heat to "simmer".  Cook until all the water is absorbed.

Place 2 cups of cold water in a second covered glass pot and heat on the stove top until it boils.  Add the rice to the boiling water, cover, and lower the heat to "simmer".  Cook until all the water is absorbed.

While the lentils and rice are cooking, wash, peel and finely dice the onions.  We precook the onions in a microwave oven for about 3 or 4 minutes and set aside.  If you don’t have a microwave oven, add the onions to the lentil pot when the water is almost completely absorbed, and cook with the lentils until all the water is absorbed.

The barbecue sauce can also be prepared while the lentils and rice are cooking.  In a small mixing bowl combine the tomato puree, mustard, molasses, soy sauce, and one half of the garlic, sage, marjoram, and as much hot sauce as you like.   Mix well and set aside.

When the lentils are cooked, place then in a large mixing bowl and coarsely mash so that most of the lentils are broken.  Add the remaining garlic, sage and marjoram.  Add the onions and one half of the barbecue sauce and mix well.   Add the cooked rice and, again, mix well.

Firmly press the lentil loaf mix into a lightly oiled loaf pan or covered glass or ceramic baking dish.  Pour on the remaining barbecue sauce and evenly spread over the surface.  Bake in a preheated oven at 350º F. for 1 hour.   Serve plain or with your favorite condiment.