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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Vegetarian Gourmet way back in the 90s. Holiday issue. Recommended with Black Bean Stuffed Peppers. 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.
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