Title: Red Lentil Loaf
Categories: Entree Vegetarian Vegan
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
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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