Red Lentil Loaf

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

• Ready In: 40 mins
• Serves: 6

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)

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.