Appleby Court Lentil Loaf

6-8 servings

• 1 Ener-G Egg Replacer (1½ teaspoon Ener-G Egg Replacer powder with 2 Tablespoons water or make 1 “egg” according to package instructions if using a different brand)  
• 1 cup yellow onion, diced (about ½ onion)
• 1 cup green pepper, diced (about ½ green pepper)
• 2 Tablespoons of garlic cloves, minced (about 2 Tablespoons)
• 2 cups of cooked beluga lentils*
• 1 cup of cooked brown rice
• ¾ cups rolled oats 
• 2 Tablespoons soy sauce
• 1 teaspoon oregano
• 1 teaspoon curry powder
• ¼ cup ketchup
• ½ teaspoon salt

1. Preheat the oven to 350 degrees F.

2. Rip a piece of parchment paper large enough to fill a loaf pan.

3. In a large bowl, add the Ener-G Egg Replacer powder and 2 Tablespoons of water and whisk until well combined. Allow them to sit for about 5 minutes.

4. In a large skillet, add the onion and saute. When the onion starts to stick, add a little water. Allow the onion to become translucent (about 5 minutes)

5. Add the green peppers and saute for an additional 5 minutes.

6. Add the garlic and saute for 1 minute. Turn off the heat.

7. In the large bowl with the Ener-G Egg Replacer “egg”, add the lentils, brown rice, oats, sauteed vegetables, ketchup and spices. Stir to combine.

8. Pour mixture into the loaf pan on top of parchment paper.

9. Bake for 1 hour. Test with a knife to make sure the knife comes out clean. Allow to cool for at least 20-30 minutes and then flip out. This is a great pan-fried on a sandwich the next day.

NOTE: To cook lentils, add 1 cup of dry lentils to a pot. Fill the pot with enough water to cover the lentils. Bring to a boil, then reduce to simmer, cover and simmer for 30-40 minutes until lentils are tender. In an Instant Pot, I cook using the BEAN button for 3o minutes and Quick Release.