Red lentil roast

For 4 people
150 g of dried red lentils
150 g stale bread
100 g water
5 tablespoons of tomato sauce
1 onion
20 g breadcrumbs

Wash the lentils and put them to soak overnight.
Change the water and cook, without salt, washed and sliced onion together, for about 30 minutes.
Meanwhile, soak the bread with water and tomato sauce, screwing up then well and crumbling the soft inner part with your fingers.
Drain the lentils and mash the food mill; stir the puree with bread, bread crumbs, salt and possibly flavorings as desired.
Roll the dough into the shape of a meatloaf and bake for about 40 minutes on a medium heat.