Red lentil loaf

6 servings

Ingredients

Quantity Ingredient
1 cup Dried red lentils
1 cup Rolled oats
1½ teaspoon Egg replacer
2 tablespoons ;water
1 cup Brown rice; cooked
1 cup Carrots; grated
2 tablespoons Low-sodium tamari
2 Scallions; chopped
2 Garlic cloves; minced
1 teaspoon Dried sage

Directions

Prepare lentils according to package directions.

Preheat oven to 350 deg. Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats.

Whisk egg replacer and 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 fromoven and let stand for 5 to 10 minutes before slicing.

Serve with red pepper sauce. Recipe follows.

Per serving: 149 cal; 7 g prot; 340 mg sod; 28 g carb; 1 g fat; 0 mg chol; 31 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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