Lentil and Red Bean Loaf

1 teaspoon olive oil
1 medium onion, chopped
1 14 oz can lentils
1 14 oz can red kidney beans
2 eggs
1 carrot, finely grated
1/2 cup grated zucchini
1/4 cup low-sodium tomato paste
1 cup cooked white rice
1/2 teaspoon minced garlic
1/2 teaspoon ground pepper; 1 teaspoon oregano
1 cup reduced-fat cheddar cheese, grated

1. Preheat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan.
2. Heat olive oil in a frying pan, add onion, and cook until translucent, 3 to 5 minutes.
3. Rinse and drain lentils and beans. Process with onion and egg until smooth.
4. Transfer lentil mixture to a bowl, and stir in remaining ingredients.
5. Pour into loaf pan and bake 1 hour.

nutrition info per serving (6): 273 calories; 10 g fat; 5 g saturated fat; 91 mg cholesterol; 22 g protein; 34 g carbohydrates; 9 g fiber; 316 mg sodium