Recipe for Red Lentil Loaf 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 cup Dried red lentils
3 cup Water
1 cup Rolled oats
1/2 tsp Egg replacer
2 tbl Water
1 cup Cooked brown rice
1 cup Grated carrots
2 tbl Low-sodium tamari
2 x Scallions, chopped
2 x Garlic cloves, minced
1 tsp Dried sage
----------------- RED PEPPER SAUCE ----------------
1 x Red bell pepper, chopped
1/2 cup Light soy milk
2 tbl Tahini or cashew butter
1 tbl Arrowroot, PLUS:
1 tsp Arrowroot
1 pch Sea salt
2 tbl Dijon mustard
1 pch Cayenne pepper
1 tbl Minced fresh basil, -OR-
Instructions:
Instructions: 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.

* 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.

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