Red Lentil Loaf - cooking recipe
Ingredients
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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)
Preparation
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Cook your lentils.
Preheat oven to 350\u00b0F 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.
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