- 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
- 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.
- Spray an 8-inch square glass baking dish with cooking spray.
- Drain lentils and beat with an electric mixer until mostly smooth; cool slightly.
- 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.
- Cover dish with plastic wrap and refrigerate until firm, at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
- 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.
thanksgiving lentil loaf, recipe