Lentil Loaf
Servings: 6
Approximately 23g protein per serving
Ingredients:
1 ½ cups water
1 ½ tablespoons Bragg’s Liquid Aminos, divided (optional)
¾ cup dry brown lentils
1 cup cooked quinoa
½ cup oat bran
½ cup minced celery
½ cup chopped walnuts
¼ cup hulled hemp seeds
2 cloves garlic, minced
2 teaspoons onion powder
½ teaspoon turmeric
½ teaspoon dill
½ teaspoon fennel
½ teaspoon black pepper
½ teaspoon sage
Instructions:
Preheat oven to 375° F. Bring water to a boil in a saucepan. Add ¾ tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes or until lentils are tender. Do not drain. Stir the lentil mixture in a large bowl with the remaining ingredients. Mix well — the lentils will break down. Place in a lightly greased loaf pan. Brush top of loaf with remaining soy sauce. Bake for about 45 – 60 minutes or until crisp on the outside. Let stand for 10 minutes before slicing and serving.
