Take half the oil and sauté uncooked rice over low heat until golden. Stir often. Add 3 cups water, and cook uncovered until rice is tender or about 30 minutes. In another sauce pan, place lentils, 4 cups of water and teaspoon salt. Cook until tender, about 30 minutes, and drain (Do not overcook. Lentils should be chewy). In a large sauté pan, take the rest of the oil and sauce half the onions until brown. Add the rest of the onions, celery and peppers and cook until tender or about five minutes. Mix in the rest of ingredients, except eggs, cheese and tomato juice. Let cool, then beat eggs with tomato juice and add to mixture. Add cup soy sauce. Knead. Wait five minutes so textured vegetable protein (TVP) can soak up moisture. Taste TVP to see if smooth. If crunchy, add water. Add cheese and place in baking dish. Cover with aluminum foil and bake at 275 degrees F for one hour or until center is cooked. Serve meatloaf with spicy chili sauce.