Red lentil loaf Recipe

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Red lentil loaf

Artist:	_	Yield:	6
Categories:	Bakery, Entrees, Loaf, Vegetables, Vegetarian	Rating:	0
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Ingredients:

1	cup	Dried red lentils
3	cup	Water
1	cup	Rolled oats
1 1/2	tsp	Egg replacer
2	tbsp	Water
1	cup	Cooked brown rice
1	cup	Grated carrots
2	tbsp	Low-sodium tamari
2		Scallions, chopped
2		Garlic cloves, minced
1	tsp	Dried sage
		RED PEPPER SAUCE
1		Red bell pepper, chopped
1/2	cup	Light soy milk
2	tbsp	Tahini or cashew butter
1	tbsp	Arrowroot, PLUS:
1	tsp	Arrowroot
1	pinch	Sea salt
2	tbsp	Dijon mustard
1	pinch	Cayenne pepper
1	tbsp	Minced fresh basil, -OR-
1/2	tsp	-Dried basil

Procedures:

1	Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in pressure cooker).
2	preheat oven to 350°F.
3	Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats.
4	whisk egg replacer with 2 tablespoon water until light and foamy.
5	in a large bowl, combine egg replacer and lentils with remaining ingredients.
6	press mixture into loaf pan and bake for 40 minutes.
7	Remove from oven and let stand for 5 to 10 minutes before slicing.
8	per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg chol, 31 mg calcium
9	* hints: use one whole egg instead of egg replacer and water.
10	* for a firmer loaf, add ?cup dried bread crumbs to mixture * before baking.
11	* serve with red pepper sauce (below)
12	red pepper sauce (makes about 1 cup): ===================================== place bell pepper, soy milk, tahini and arrowroot in a blender.
13	Blend until smooth and creamy.
14	pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk.
15	Reduce heat to low and whisk in salt, mustard and cayenne pepper.
16	Sprinkle with basil and serve.
17	per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium