Red lentil loaf
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Red lentil loaf
  Loaf    Vegetarian    Vegetables    Lentils  
Last updated 6/12/2012 12:51:50 AM. Recipe ID 13489. Report a problem with this recipe.
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      Title: Red lentil loaf
 Categories: Main dish, Vegetarian, Vegetables
      Yield: 6 Servings
 
      1 c  Dried red lentils
      3 c  Water
      1 c  Rolled oats
  1 1/2 ts Egg replacer
      2 tb Water
      1 c  Cooked brown rice
      1 c  Grated carrots
      2 tb Low-sodium tamari
      2    Scallions; chopped
      2    Garlic cloves; minced
      1 ts Dried sage

MMMMM----------------------RED PEPPER SAUCE---------------------------
      1    Red bell pepper; chopped
    1/2 c  Light soy milk
      2 tb Tahini or cashew butter
      1 tb Arrowroot; PLUS:
      1 ts Arrowroot
      1 pn Sea salt
      2 tb Dijon mustard
      1 pn Cayenne pepper
      1 tb Minced fresh basil; -OR-
    1/2 ts -Dried basil
 
  Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9
  minutes in pressure cooker).
  
  Preheat oven to 350 F.  Oil a loaf pan and sprinkle sides and bottom
  with a tablespoon of oats.
  
  Whisk egg replacer with 2 tablespoon water until light and foamy.
  
  In a large bowl, combine egg replacer and lentils with remaining
  ingredients.
  
  Press mixture into loaf pan and bake for 40 minutes.  Remove from
  oven and let stand for 5 to 10 minutes before slicing.
  
  Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg
  chol,
       31 mg calcium
  
  * HINTS: Use one whole egg instead of egg replacer and water. * For a
  firmer loaf, add 1/4 cup dried bread crumbs to mixture * before
  baking. * Serve with Red Pepper Sauce (below)
  
  RED PEPPER SAUCE (makes about 1 cup):
  ===================================== Place bell pepper, soy milk,
  tahini and arrowroot in a blender.  Blend until smooth and creamy.
  
  Pour mixture into a saucepan and bring to a boil while stirring
  constantly with a wire whisk.  Reduce heat to low and whisk in salt,
  mustard and cayenne pepper.   Sprinkle with basil and serve.
  
  Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb,
  3 g fat, 0 mg chol, 10 mg calcium
  
  From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias
 




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Recipe ID 13489 (Apr 03, 2005)

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