Red Lentil Loaf

That is Dr House to you's Note:

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

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 cup dried red lentils
• 1 cup rolled oat
• 1 ½ 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
• ¼ cup dried breadcrumbs (optional)

Directions:

1. Cook your lentils.
2. Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
3. Whisk egg replacer and water until light and foamy.
4. In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
5. Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
6. Serve with a red pepper sauce.
7. Directions for the lentils per request:.
8. 3 cups water to 1 cup dried red lentils.
9. Stove top, you are looking at 15 to 20 minutes.
10. Pressure cooker, 5 to 7 minutes.
11. That should give you 1 2/3 cup cooked lentils.
12. DO NOT SOAK.

Reviews

[AngelaSept]

Great recipe, I did add sauteed onions and a lot more garlic to it!

[mamadelogan]

I am not a vegetarian or vegan. That being said, I used an egg and added 1/3 of a cup of parmesan cheese and 1/4 cup of ketchup and served a slice of this loaf along side a piece of meat. I enjoyed it and my husband said it was OK and ate it (which is saying a lot). I cant wait to have the left overs for lunch. Thanks for posting.

[Chef #1166561]

Minus the oats. Add 1 cup bread crumbs. Add 1 jar of tomato sauce and yummy!!