thanksgiving lentil loaf

thanksgiving lentil loaf
  • 2 cups water, or as needed
  • 1 cup lentils
  • cooking spray
  • 1 cup quick-cooking oats
  • 1 small onion, grated
  • 3/4 cup shredded Colby-Jack cheese
  • 1/4 cup dried cranberries
  • 1 tablespoon poultry seasoning
  • 1/8 teaspoon seasoned salt
  • 1 1/2 cups fresh cranberry sauce
  • 1/2 cup egg substitute
  • 3/4 cup fresh cranberry sauce


  1. Bring water and lentils to a boil on a saucepan; reduce heat and simmer until lentils are tender, adding more water if needed, 35 to 40 minutes.
  2. Spray an 8-inch square glass baking dish with cooking spray.
  3. Drain lentils and beat with an electric mixer until mostly smooth; cool slightly.
  4. Mix oats, onion, Colby-Jack cheese, dried cranberries, poultry seasoning, and seasoned salt together in a large bowl. Mix 1 1/2 cups cranberry sauce and egg substitute together in a separate bowl; stir into oats mixture. Slowly stir cooled lentil puree into oats mixture until evenly combined. Spread mixture into the prepared baking dish, smoothing the top with the back of a spoon.
  5. Cover dish with plastic wrap and refrigerate until firm, at least 4 hours.
  6. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
  7. Bake in the preheated oven for 30 minutes. Spoon 3/4 cup cranberry sauce over loaf and continue baking until loaf is cooked through, about 15 minutes more.

09/11/2019
thanksgiving lentil loaf, recipe PT15M PT1H 5 455 calories

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