Lentil Loaf W/ Potatoes(Soy/Gluten/Oil/Nut free Version)

  • COOK
    1 Hr
  • PREP
    15 Mins
  • TOTAL
    75 Mins

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.

Original Release Date: September 1, 2013

Nutritional Facts
Servings 8Serving Size 1 Slice




Calories113
Fat1g
Carbohydrates22g
Protein5
Fiber3.75g
Sugar7g
Sodium298mg





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Ingredients


    Tomato Topping Mixture

  • 1 6oz Can Tomato Paste
  • 1 Tablespoon Sugar
  • 1/2 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Onion Flakes
  • 1 Teaspoon Garlic Salt


  • Loaf Recipe

  • 1 Tablespoon Tomato Topping
  • 1/2 Cup Garbanzo Flour
  • 1/2 Cup Old Fashioned Oats
  • 1/4 Cup Large Flake Nutritional Food Yeast
  • 3 Tablespoons Organic Yellow Cornmeal
  • 1 Tablespoon Ground Flax Seed
  • 1 Tablespoon Unprepared Ener-G Egg Replacer Powder
  • 1 Tablespoon Balsamic Vinegar
  • 1/4 Teaspoon Ground Thyme
  • 1/8 Teaspoon Cumin
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Dried Parsley Flakes
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon All-Spice
  • 1 Teaspoon Lemon Pepper
  • 1 Teaspoon Sugar


  • 1 Cup White or Yellow Onion, Finely Chopped
  • 1/2 Cup Red Sweet Pepper, Finely Chopped
  • 1/2 Cup Green Sweet Pepper, Finely Chopped
  • 1 Teaspoon Liquid Smoke
  • 3/4 Cup Cooked and Drained Lentils
  • Canola Oil for spraying or coating tin foil


  • Potato Slices

  • 5 Medium Red Potatoes,Unpeeled, Sliced into 1/4" Medallions
  • 6 Cups Water
  • 1 Teaspoon Soda
  • Lemon Pepper & Salt (for sprinkling)


Directions


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.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.