LENTIL LOAF WITH TOMATO SAUCE

Steps:

• Adjust the oven rack to the center position and heat the oven to 350 degrees. Generously butter an 8- or 9-inch loaf pan, line with foil, and butter the foil. In a medium bowl, beat the eggs lightly, add the ricotta, mustard, hot pepper sauce, thyme, 1 1/2 teaspoons of salt, and 3/4 teaspoon of pepper and mix to blend. Set aside. In a large bowl, with clean hands, mash and mix the lentils with the cracker crumbs, grated cheese, and parsley, and set aside. In a medium skillet set over medium heat, heat 1 1/2 tablespoons of oil until shimmering. Add the onion, carrot, mushrooms, and 1/4 teaspoon of salt, and cook until the onions are soft, about 8 minutes. Add half of the garlic and cook until fragrant, about 45 seconds. Then add the egg and the onion mixtures to the lentil mixture, set- ting aside the skillet for use later. Using a wooden spoon, gently fold until well blended, and turn it into the prepared pan. Even out and compact the mixture in the pan, dot the top with butter, and bake until browned, about 50 minutes. Allow the loaf to cool for 15 minutes, then use a paring knife to loosen it from the pan, and carefully invert and peel away the foil. Meanwhile, return the skillet to a burner set to medium, add the remaining 1 1/2 tablespoons of oil, and heat for a moment. Add the remaining garlic and cook, stirring constantly, until it is sizzling, about 1 minute. Add the tomatoes and simmer, stirring occasionally, until the sauce has thickened, about 15 minutes. Add the basil, the remaining 1/2 teaspoon of salt, and pepper to taste, and stir to mix. Transfer to a dish and serve with the lentil loaf, passing the tomato sauce separately.