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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%

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Red Lentil Loaf

Recipe #192628 | 40 min | add private note

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

Directions

  1. 1
    Cook your lentils.
  2. 2
    Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
  3. 3
    Whisk egg replacer and water until light and foamy.
  4. 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. 5
    Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
  6. 6
    Serve with a red pepper sauce.
  7. 7
    Directions for the lentils per request:.
  8. 8
    3 cups water to 1 cup dried red lentils.
  9. 9
    Stove top, you are looking at 15 to 20 minutes.
  10. 10
    Pressure cooker, 5 to 7 minutes.
  11. 11
    That should give you 1 2/3 cup cooked lentils.
  12. 12
    DO NOT SOAK.

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Featured Reviews for This Recipe

From: Chef #1166561

On Feb 11, 2009

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

0 people found this review helpful

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  • From: Veronica144

    On Jan 26, 2008

    Thanks, this was great! I omitted the egg and used my own brown rice "mix" which includes equal parts of brown rice, barley and bulgur. I topped it with my own homemade BBQ sauce (which I will post one of these days!!) It turned out wonderfully. We took it to an after church potluck and it was a hit with everyone! Thanks for posting!

    0 people found this review helpful

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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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  • Read all 7 reviews

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