Lentil Carrot Loaf

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Lentil Carrot Loaf

Source: 3ABN (adapted to gf)

 

3 c. carrots

3/4 c. water

1 1/2 c. lentils, cooked and drained

1/2 c. onions, diced

1/2 tsp. garlic powder

2 Tbsp. McKay’s chicken-style seasoning

1 c. pecan meal

1 c. certified gluten-free rolled oats

cooking oil spray

 

1. Preheat oven to 350 degrees. Steam carrots in water until tender.

Drain carrots. (Can save this cooking water for sauce or gravy).

 

2. In a bowl, mix together the carrots and lentils and mash coarsely

with a potato masher. Add remaining ingredients, reserving a little of

the pecan meal. Mix well.

 

3. Prepare the loaf pan by spraying with cooking oil spray, then spoon

lentil mixture into the pan. Sprinkle the reserved pecan meal on top.

 

4. Cover and bake for 45 minutes, or until firm and golden brown.

Allow loaf to stand in loaf pan for 10 minutes,then place on a serving

platter.

 

Serves 6 - 8

 

Serve this loaf decorated with steamed colorful vegetables and steamed

brown rice or mashed potatoes.