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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 150.3
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 354.9 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 8.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Lentil vegetable loaf calories by ingredient
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Lentil vegetable loaf

Submitted by: REDMOUNTAIN


Number of Servings: 16

Ingredients

    4 cups cooked lentils
    zucchini 2 (240 g)
    carrots 2 (211 g)
    beets 3 small (129 g)
    Celery 3 stalks (189 g)
    fennel 1/2 bulb (138 g)
    8 tablespoons ground flax seed
    dijon mustard 1 tablespoon
    Walden Farms no calorie catsup 2/3 cup
    Mortons light salt 2 teaspoons
    cooked unsalted garbanzo beans 3 cups
    1 cup egg substitute

Directions

Shred all the vegetables and put in big bowel. Blend in food processor lentils, garbanzo beans, egg substitute, flax, catsup, mustard, and seasonings. Mix with shredded vegetables. Pour into 2 loaf pans and bake at 350 degrees for 1 hour or until set and done.

Serving Size: Makes 2 loaves, 8 servings per loaf, so total 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user REDMOUNTAIN.






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