Red Lentil Loaf
Yield
6 servingsPrep
30 minCook
450 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils, red (masoor dal)
dried |
|
| 3 | cups |
water
|
|
| 1 | cup |
rolled oats
|
|
| 1 ½ | teaspoons |
liquid egg substitute
|
|
| 2 | tablespoons |
water
|
|
| 1 | cup |
brown rice
cooked |
|
| 1 | cup |
carrots
grated |
|
| 2 | tablespoons |
soy sauce, tamari
low-sodium |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
sage
dried |
*
|
| Red pepper sauce | |||
| 1 | each |
sweet red bell peppers
chopped |
|
| ½ | cup |
soy milk
light |
|
| 2 | tablespoons |
cashew butter
or tahini |
* |
| 1 | tablespoon |
arrowroot flour
plus:, 1 ts arrowroot |
|
| 1 | pinch |
sea salt
|
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | tablespoon |
basil
-or-, 1/2 ts dried basil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils, red (masoor dal)
dried |
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
rolled oats
|
|
| 7.5 | ml |
liquid egg substitute
|
|
| 3E+1 | ml |
water
|
|
| 237 | ml |
brown rice
cooked |
|
| 237 | ml |
carrots
grated |
|
| 3E+1 | ml |
soy sauce, tamari
low-sodium |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
sage
dried |
*
|
| Red pepper sauce | |||
| 1 | each |
sweet red bell peppers
chopped |
|
| 118 | ml |
soy milk
light |
|
| 3E+1 | ml |
cashew butter
or tahini |
* |
| 15 | ml |
arrowroot flour
plus:, 1 ts arrowroot |
|
| 1 | pinch |
sea salt
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 15 | ml |
basil
-or-, 1/2 ts dried basil |
|
Directions
Cook lentils in 3 cups water (44-55 minutes on stovetop or 5 to 9 minutes in pressure cooker).
Preheat oven to 350℉ (180℃).
Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats.
Whisk egg replacer with 2 tablespoon water until light and foamy.
In a large bowl, combine egg replacer and lentils with remaining ingredients.
Press mixture into loaf pan and bake for 40 minutes.
Remove from oven and let stand for 5 to 10 minutes before slicing.
