A soy, gluten, oil and nut free version of our most commented on recipe. It's just as good as the original, dare I say, even better.
Nutritional information does not include the potatoes, which are optional.
|Servings 8||Serving Size 1 Slice|
Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed. Just mix the ingredients for it in a small bowl.
Preheat oven 375 degrees.
First prepare a 2" deep, 16 X 8 metal pan by lining the sides and bottom with a piece of tin foil. Spray the tin foil lightly with some canola oil. There is a second option if you are opposed to oil of any kind. You can line the pan with the tin foil that is backed with parchment paper. And that will work just as well.
In a large mixing bowl mix all dry ingredients together and mix together well. Then add the wet ingredients and kneed together to form a loaf. Shape into 4" X 4" square loaf, it doesn't have to be exact. Spread the tomato mixture on top and sides.
In a large sauce pan place the water and soda. Bring to a boil and then reduce heat to medium-high and add the potatoes. Cook 3 minutes, remove from heat and poor off water. I do this for 2 reasons, it helps reduce the starch so the potatoes don't stick together in the oven and helps them cook faster.
Arrange the potatoes around the loaf evenly. Sprinkle with a little bit of lemon pepper and salt. Place this in the oven and cook 30 minutes uncovered. Take out and cover with tin foil and cook 30 more minutes. Let cool for 10 minutes before slicing.