Lentil Loaf
(from acrazyraisin’s recipe box)
The original recipe was for mini loaves, and it works as a big loaf as well, but I find I like the sauce to loaf ration better when I cook it in a baking pan. I always double the recipe and bake it in a 9×13 pan because the leftovers are tasty as well.
Source: http://www.thenondairyqueen.com/2012/06/meatless-monday-miniature-lentil-loaves.html
Categories: Thanksgiving, gluten free, non-dairy, vegetarian
Ingredients
- 1 cup lentils
- .5 cup dried shitake mushrooms (or saute a bunch of mushrooms in the pan before cooking lentils)
- 3.5 cups water
- 1.5 cups rolled oats
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 jar tomato sauce (prepared or plain)
- 1 can cranberry sauce
- 1 tsp powedered ginger
- dried onion to sprinkle on top
Directions
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Place the lentils and mushrooms (if using fresh mushrooms saute in pan before adding lentils) in 4 cups water.
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Bring to a boil.
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Reduce heat and simmer for 20 minutes or until done.
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Poor off excess water.
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Allow to slightly cool.
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In a separate bowl mix the tomato sauce, cranberry sauce, and ginger. If you are using plain sauce with no seasoning you will want to add some salt.
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Next add half the sauce and oats through pepper to the lentils and mix thoroughly.
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Place in the refrigerator and allow to cool completely.
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When ready to make, pour the mixture into a baking pan. I always double the recipe and put it in a 9×13 pan because leftover!
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Top the uncooked loaves with sauce mixture.
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Generously sprinkle dried onions on top.
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Bake at 400 degrees for 1 hour.