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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.4
  • Total Fat: 11.6 g
  • Cholesterol: 76.3 mg
  • Sodium: 356.7 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 13.8 g

View full nutritional breakdown of Lentil Loaf calories by ingredient
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Lentil Loaf

Submitted by: MJP4756

Introduction

Vegetarian version of meatloaf - even better cold the next day! Vegetarian version of meatloaf - even better cold the next day!
Number of Servings: 8

Ingredients

    1 Cup dried lentils
    2 Cups Vegetable stock
    1 bay leaf

    2 cups cheddar cheese
    1/2 cup mushrooms - finely chopped
    1 leak - finely chopped
    1 stalk celery - finely chopped
    1 1/2 cups bread crumbs
    2 Tb. chopped fresh parsley
    2 Tb. lemon juice
    2 eggs - lightly beaten
    Salt and pepper to taste

Directions

1. Cool lentils in stock with bay leaf for 20 minutes or until all the liquid is absorbed and the lentils are soft. Remove the bay leaf.
2. Heat the over to 375. Spray a loaf pan and sprinkle with 2 Tb. bread crumbs.
3. Stir the cheese, mushrooms, leek, celery, bread crumbs, parsley, salt and pepper into the lentils. Add the lemon juice and eggs. Mix well
4. Spoon the mixture into the loaf pan and smooth the top. Bake for 1 hour or until golden brown. Allow to cool for 5 minutes before cutting.

Serving Size: Slice loaf into 8 pieces - serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MJP4756.






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