1/1 Photo of 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.
My Private Note
Units: US | Metric
- 236.59 ml dried red lentils
- 236.59 ml rolled oats
- 7.39 ml egg substitute or 1 whole egg
- 29.58 ml water
- 236.59 ml cooked brown rice
- 236.59 ml grated carrot
- 29.58 ml low sodium soy sauce or 29.58 ml Braggs liquid aminos
- 2 scallions, chopped
- 2 garlic cloves, minced
- 4.92 ml dried sage
- 59.14 ml dried breadcrumbs (optional)
- 1Cook your lentils.
- 2Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
- 3Whisk egg replacer and water until light and foamy.
- 4In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
- 5Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
- 6Serve with a red pepper sauce.
- 7Directions for the lentils per request:.
- 83 cups water to 1 cup dried red lentils.
- 9Stove top, you are looking at 15 to 20 minutes.
- 10Pressure cooker, 5 to 7 minutes.
- 11That should give you 1 2/3 cup cooked lentils.
- 12DO NOT SOAK.
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Nutritional Facts for Red Lentil Loaf
Serving Size: 1 (121 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 216.4
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 218.8 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 12.4 g
- Sugars 1.9 g
- Protein 11.9 g