RED LENTIL LOAF

Red Lentil Loaf image

From Vegetarian Gourmet way back in the 90s. Holiday issue. Recommended with Black Bean Stuffed Peppers.

Provided by That is Dr House to

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried red lentils
1 cup rolled oats
1 1/2 teaspoons egg substitute or 1 whole egg
2 tablespoons water
1 cup cooked brown rice
1 cup grated carrot
2 tablespoons low sodium soy sauce or 2 tablespoons Braggs liquid aminos
2 scallions, chopped
2 garlic cloves, minced
1 teaspoon dried sage
1/4 cup dried breadcrumbs (optional)

Steps:

Cook your lentils.
Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
Whisk egg replacer and water until light and foamy.
In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
Serve with a red pepper sauce.
Directions for the lentils per request:.
3 cups water to 1 cup dried red lentils.
Stove top, you are looking at 15 to 20 minutes.
Pressure cooker, 5 to 7 minutes.
That should give you 1 2/3 cup cooked lentils.
DO NOT SOAK.

Nutrition Facts : Calories 216.5, Fat 1.6, SaturatedFat 0.3, Sodium 218.8, Carbohydrate 39, Fiber 12.4, Sugar 1.9, Protein 12

*** Explore more Red Lentil Loaf Recipes »

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