1
Measure lentils into saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, 20-45 minutes. Check occasionally and add more water if needed. Drain and set aside.
2
Preheat oven to 375 degrees F. Grease a 9 x 10 pan.
3
Combine the onion, carrot, bell pepper and chop in a food processor. Pulse until finely chopped. Transfer to a bowl. Add wheat germ. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl and the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, a pinch of cayenne pepper and salt. Spoon the mixture into the prepared pan.
4
Cook for 20 minutes, and make a topping with ketchup, dry mustard and 1/8 tsp. cayenne pepper. Spead on top of loaf and cook for remaining 25 minutes.Bake until heated through and browned on the top. Cook slightly before cutting and serving.
