Preheat the oven at 350F.
Cut onions, celery and carrots into a small dice. Chop mushrooms and garlic, set aside. In a small bowl combine the polenta, eggs, ricotta with herbs and spices. In a sauce pan place three times the amount of water to lentils. Bring to a boil and reduce to simmer. Cook approximately for 20 minutes or until soft. Remove from heat source and strain. Measure cook rice and set aside. in a saute pan cook the mirepoix and mushrooms in the olive oil until fragrant.
In a mixer with a paddle combine the cooked lentils, rice and the rest of ingredients and mix to combine. {Do not over mix, you might get a pasty consistency and a dense product.}
Place the mixture in prepared aluminum loaf pan. Bake cover for 30 minutes at 350F. Remove the cover and bake for 5 more minutes or until golden brown on top.
Divide loaf into eight potions of 4oz.
