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Nutrition Facts
Serving Size 1 (119g) Recipe makes 6 servings
Calories 216
Calories from Fat 14		(6%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 218mg		9%
Potassium 471mg		13%
Total Carbohydrate 39.0g		12%
	Dietary Fiber 12.4g	49%
	Sugars 1.9g
Protein 12.0g		23%
detailed view... how is this calculated?

Red Lentil Loaf

Recipe #192628 | 40 min | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: That is Dr House to you
Oct 28, 2006

From Vegetarian Gourmet way back in the 90s. Holiday issue. Recommended with Black Bean Stuffed Peppers.

SERVES 6 (change servings and units)

Ingredients

1 cup dried red lentils
1 cup rolled oat
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 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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Featured Reviews for This Recipe

From: mamadelogan

On Oct 21, 2009

I am not a vegetarian or vegan. That being said, I used an egg and added 1/3 of a cup of parmesan cheese and 1/4 cup of ketchup and served a slice of this loaf along side a piece of meat. I enjoyed it and my husband said it was OK and ate it (which is saying a lot). I cant wait to have the left overs for lunch. Thanks for posting.

0 people found this review helpful

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From: Chef #1166561

On Feb 11, 2009

Minus the oats. Add 1 cup bread crumbs. Add 1 jar of tomato sauce and yummy!!

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From: Chef Dudo

On Nov 6, 2006

Very good. Have made it twice. The first time it was a bit too loose so the second time I added the optional breadcrumbs. That came out perfectly. As I found it a bit on the bland side the first time I decided to up the spices the second time I made it. Added one finely diced jalapeno pepper, two more garlic cloves and a tsp thyme. Will stick with that combination the next time I make it. Thanks for posting.

4 people found this review helpful

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From: landlocked #2

On Nov 12, 2006

Yum!! I had never had or made lentil loaf before and boy was I missing out! The only change I made to the recipe was to take the adice of the other reviwers and added 1 tsp of thyme and an extra garlic clove. I also made Roasted Red Pepper Sauce and served that on top of the lentil loaf. This is definately a keeper that I will be making again! Thank you for sharing your recipe.

3 people found this review helpful

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