I made this for the first time as a lenten dinner last year and loved it!  Play around with the seasonings - if you like spicy you can use Ancho Chili Powder or Chipotle seasoning - another I really love is Chili Lime Seasoning!

2 cups cooked lentils (about 1 cup dry) soaked 2 hours, rinsed and boiled 30 minutes

2 cups cooked millet (could use leftover rice)

1 cup grated, organic cheddar cheese (I used Beyond Organic)

½ cup tomato sauce (or leftover pasta sauce)

2 eggs beaten

1 bunch scallions chopped; ½ a bunch of chives chopped

2 tsp. tamari (I used Braggs Liquid Aminos)

1 tsp. garlic powder

1 tsp. ground oregano

Mix all ingredients together in a large bowl.  Pour the mixture into an oiled casserole dish and shape into a loaf (or use a loaf pan).

Bake at 375 for 30 to 45 minutes until firm and lightly browned on top.

Slice and serve as you would meatloaf!

(Also delicious for breakfast with sunny side up eggs!)

The beans and millet combined make it a perfect protein!