I make this Lentil Loaf when I have half a batch of frozen leftover Curried Red Lentils & Quinoa. However, you could certainly make a batch of Curried Red Lentils & Quinoa with the intent of turning it into two Lentil Loaves, in which case, double to the recipe below:
- Thawed, previously frozen, leftover Curried Red Lentils & Quinoa (approximately 3-1/2 cups)
- 1/2 cup all-purpose flour (could substitute coconut flour or other gluten-free flour)
- 1/2 cup rolled oats (can use thick-cut or instant)
- 1/2 cup almond meal (or cashew meal … any type of finely-ground nuts)
- 2 eggs
- 1-1/2 teaspoon salt
Preheat oven to 350-degrees F.
Put thawed, previously frozen, leftover Curried Red Lentils & Quinoa into strainer and, using a ladle or the back of a spoon, press the mixture against the strainer to remove excess liquid.
Afterward, combine “squeezed” Curried Red Lentils & Quinoa in a bowl with all other ingredients above. Stir to combine.
Line a 9″ x 5″ loaf pan with parchment paper (I haven’t tried this, but if you don’t have parchment paper, I suppose you could grease pan with Crisco, butter, or coconut oil), and add lentil-loaf-mixture. Smooth, to distribute evenly in pan.
Bake 1 hour, ten minutes — or longer if it seems that your lentil loaf is still wet-looking. Desired appearance is completely dry, solid, and lightly browned on edges, even cracked on the top. Allow to cool completely before removing from pan (approximately 30 minutes).
Yield: Seven 1.5″ thick slices (or fewer portions, if you want thicker slices). Can be kept in refrigerator for 5 days, or frozen for use another time.