Ingredients
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1 cup dried red lentils
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1 cup rolled oats
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1 1/2 teaspoons egg substitute or 1 whole egg
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2 tablespoons water
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1 cup cooked brown rice
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2 tablespoons low sodium soy sauce or 2 tablespoons Braggs liquid aminos
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2 scallions, chopped
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2 garlic cloves, minced
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1 teaspoon dried sage
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1 cup grated carrot
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1/4 cup dried breadcrumbs
Instructions
- Cook your lentils.
- Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
- Whisk egg replacer and water until light and foamy.
- In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
- Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
- Serve with a red pepper sauce.
- Directions for the lentils per request:
- 3 cups water to 1 cup dried red lentils.
- Stove top, you are looking at 15 to 20 minutes.
- Pressure cooker, 5 to 7 minutes.
- That should give you 1 2/3 cup cooked lentils.
- DO NOT SOAK.