• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Red Lentil Loaf

  • Recipe Submitted by on

Category: Vegetarian, Main Dish, Vegetables

 Ingredients List

  • 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


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

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

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