Instructions
1 Preheat oven to 180C. Grease and line a loaf tin with baking paper and set aside.
2 To make the fresh tomato sauce, put a large saucepan of water on to boil. Remove the cores and score the bottom of each tomato with a sharp knife. Plunge the tomatoes into the boiling water for 20-30 seconds, then transfer to a bowl of iced water. The skins should now slip off easily. Remove skins and roughly chop the flesh.
3 Heat olive oil in a large saucepan, add onion and cook for 1-2 minutes, until translucent but not coloured. Add garlic and cook for a further 30 seconds before adding tomatoes, sugar, a good pinch of salt and some freshly ground black pepper. Simmer for 30-40 minutes, stirring occasionally until thick and pulpy. Stir in basil and cook for a further 2 minutes. Taste and adjust seasoning. I like to just serve this chunky, but you could blend for a smooth sauce.
4 To make loaf, combine cooked brown rice and lentils in a large bowl. Heat olive oil in a large frying pan over medium-high heat. Add onion and cook 2-3 minutes, add mushrooms, garlic and thyme and cook, stirring often, for 5-8 minutes, until the mixture is relatively dry and most of the moisture from the mushrooms has evaporated.
5 Add this to the bowl with the rice and lentils. Add breadcrumbs and give it all a good stir before adding the eggs, soy sauce, salt and pepper. Mix well, then transfer to the loaf tin. Bake 45-55 minutes or until firm to the touch and golden around the edges.
6 Remove from the heat and set aside with the lid on for a further 5 minutes. Slice and serve with a good spoonful of tomato sauce.
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