Red lentil loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried red lentils |
| 1 | cup | Rolled oats |
| 1½ | teaspoon | Egg replacer |
| 2 | tablespoons | ;water |
| 1 | cup | Brown rice; cooked |
| 1 | cup | Carrots; grated |
| 2 | tablespoons | Low-sodium tamari |
| 2 | Scallions; chopped | |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Dried sage |
Directions
Prepare lentils according to package directions.
Preheat oven to 350 deg. Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats.
Whisk egg replacer and 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 fromoven and let stand for 5 to 10 minutes before slicing.
Serve with red pepper sauce. Recipe follows.
Per serving: 149 cal; 7 g prot; 340 mg sod; 28 g carb; 1 g fat; 0 mg chol; 31 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE