To cook the lentils, this time I used my new Instant Pot, but I had previously made this loaf by cooking the lentils in a pot of water on the stove.
To use the Instant Pot to cook the lentils I used this recipe by Platings and Pairings. I cooked them just as the recipes says, except that I needed to cook it a little longer, as my lentils were a little old. (I had to let the pot cool down a little bit before I could put the lid back on.)
In both cases, while the lentils cooked, I sautéed 1 small, diced onion (or ½ medium to large onion), in a bit of cooking oil on the stove.
¾ cup grated cheese
1 egg, beaten with a fork
the diced onion which was sautéed and set aside
1 teaspoon garlic powder
1 tablespoon dried parsley
½ teaspoon paprika or smoked paprika
¼ teaspoon ground thyme
1-1½ teaspoons salt
¼ teaspoon pepper
I put the mixture in the loaf pan, smoothed the top, and spread 4 ounces of tomato sauce on top.
Note: When I cooked the lentils on the stove, I used 1 cup lentils, but when I cooked it in the Instant Pot, I used the 1½ cups lentils that the Instant Pot recipe I shared, above, called for. It didn't seem to make much difference in the final result.
For your reference, and to give credit where credit is due, I adapted the lentil loaf recipe from a recipe called Really Good Vegetarian Meatloaf. I did make a few changes; for example, I have always liked my tomato sauce on top of a loaf, rather than mixed in, which is just my own personal preference. I think it gives it a nice finished look.