1
cup
Ketchup

1
cup
Organic Celery diced

1/2
cup
Whole Wheat Flour

1
teaspoon
Chopped Garlic

1 1/2
cups
Lentils

1

Organic Bell Pepper diced

1/2
cup
Skim Milk

1
large
Onion chopped

1 1/2
cups
Organic Tomatoes crushed

1
tablespoon
Sage

2
teaspoons
Salt


Vegetable Sauce

1
small
Onion diced

2

Organic Celery Stalks diced

1

Organic Carrots diced

1
teaspoon
Thyme chopped

1
tablespoon
Chopped Garlic

1 1/2
cups
Vegetable Stock

2
tablespoons
Cornstarch

2
tablespoons
Water



Salt and Freshly Ground Black Pepper to taste



Preparation
Cook lentils according to package directions.

Add celery, green peppers, garlic and onions to lentils and simmer about 5 minutes until soft

Drain well and place in a large mixing bowl. Mix crushed tomatoes and milk into lentil mixture.

Gradually fold in flour and salt. Chef Brian said ''please handle delicately; you can destroy all your hard work if you are too heavy handed''.

Pour into a 13x9'' pan and bake at 350° for 45 minutes, or until firm.

Remove temporarily, pouring catsup over the top, and then return loaf to the oven for 15 minutes until glazed.

Remove from oven, slice and serve with vegetable sauce on top.

Vegetable Sauce:
In a non-stick skillet or sauce pan at low-medium heat, cook the first 5 ingredients, adding a small amount of stock if necessary.

Add remaining stock and bring to a boil. Mix the corn starch with the water (making a ''slurry'') and whisk into the mixture in the sauce pan, stirring constantly until thickened.

Season with salt & fresh ground pepper to taste