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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 268.0
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 260.6 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 10.5 g

View full nutritional breakdown of Lentil Rice & Veg loaf calories by ingredient
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Lentil Rice & Veg loaf

Submitted by: CURTIOSITY

Introduction

Vegan Vegan
Number of Servings: 16

Ingredients

    1 pound dry lentils cooked
    1 pound Lundberg Wild Blend Brown Rice cooked in 4 cups veg broth broth
    14 - 16 oz extra firm tofu rinsed, drained, crumbled
    4 cups cooked green beans
    5T olive oil
    2 cups chopped onions
    3-6 cloves minced garlic
    2 cups diced carrots
    1/2 cup raisins
    1 28 oz can whole Italian Plum tomatoes chopped
    2 Tbs curry powder
    2 Tbs ground cumin
    1/2 tsp ground cloves
    1 tbs cinnamon
    1tbs sweet paprika
    1 cup chopped parsley
    1-2 cups veg. broth as needed (juice from tomatoes can be part of this)

    salt and pepper to taste

Directions

Preheat oven 350
In a large bowl mix cooked lentils and rice.
Saute onions in 3 T oil until translucent, add garlic, curry powder and cumin & saute 1-2 min more til fragrant, add carrots, raisins and 1 cup of broth. Cover and cook until carrots are crisp-tender.
Add to lentil rice mixture. In a blender put green beans, tofu, cloves & cinnamon with @ 1/2 cup broth (more if needed). Blend until smooth. Combine everything else in with the rice mixture.
Spray or coat two 9" x 13" pans with olive oil. Pour half of mixture in each and smooth the top. Bake on center rack for @ 1hour. Allow to cool in pan for 15 minutes. Divide each pan into 8 servings. Good with non-fat Greek yogurt and a green salad.


Serving Size: 16 4.5" x 3" squares

Number of Servings: 16

Recipe submitted by SparkPeople user CURTIOSITY.






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