Lentil Loaf & Potatoes (Soy, Gluten Free)

Ingredients

• 1 6oz Can Tomato Paste
• 1 Tablespoon Sugar
• 1/2 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Onion Flakes
• 1 Teaspoon Garlic Salt

• 1 Tablespoon Tomato Topping
• 1/2 Cup Garbanzo Flour
• 1/2 Cup Old Fashioned Oats
• 1/4 Cup Large Flake Nutritional Food Yeast
• 3 Tablespoons Organic Yellow Cornmeal
• 1 Tablespoon Ground Flax Seed
• 1 Tablespoon Unprepared Ener-G Egg Replacer Powder
• 1 Tablespoon Balsamic Vinegar
• 1/4 Teaspoon Ground Thyme
• 1/8 Teaspoon Cumin
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Dried Parsley Flakes
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon All-Spice
• 1 Teaspoon Lemon Pepper
• 1 Teaspoon Sugar

• 1 Cup White or Yellow Onion, Finely Chopped
• 1/2 Cup Red Sweet Pepper, Finely Chopped
• 1/2 Cup Green Sweet Pepper, Finely Chopped
• 1 Teaspoon Liquid Smoke
• 3/4 Cup Cooked and Drained Lentils

• 5 Medium Red Potatoes,Unpeeled, Sliced into 1/4" Medallions
• 6 Cups Water
• 1 Teaspoon Soda
• Lemon Pepper & Salt (for sprinkling)

Directions

Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed. Just mix the ingredients for it in a small bowl.

Preheat oven 375 degrees.

First prepare a 2" deep, 16 X 8 metal pan by lining the sides and bottom with a piece of parchment paper.

In a large mixing bowl mix all dry ingredients together and mix together well. Then add the wet ingredients and kneed together to form a loaf. Shape into 4" X 4" square loaf, it doesn't have to be exact. Spread the tomato mixture on top and sides.

In a large sauce pan place the water and soda. Bring to a boil and then reduce heat to medium-high and add the potatoes. Cook 3 minutes, remove from heat and pour off water. I do this for 2 reasons, it helps reduce the starch so the potatoes don't stick together in the oven and helps them cook faster.

Arrange the potatoes around the loaf evenly. Sprinkle with a little bit of lemon pepper and salt. Place this in the oven and cook 30 minutes uncovered. Take out and cover with tin foil and cook 30 more minutes. Let cool for 10 minutes before slicing.