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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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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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Beans > Lentils
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Vegetarian > Vegan
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!!
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!
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.
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.
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