Red Lentil Loaf - cooking recipe

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)
Preparation
    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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