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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 4.7 g
  • Cholesterol: 141.7 mg
  • Sodium: 78.4 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 8.7 g
  • Protein: 11.6 g

View full nutritional breakdown of Lentil (Roasting) Loaf calories by ingredient
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Lentil (Roasting) Loaf

Submitted by: WOTSHEWROTE

Introduction

Very versatile. Roast whole for a meatless loaf, or divide into patties and pan-fry in a little spray oil. Serve with roasted veggies and gravy... or with tomato-topped pasta dish. I often take this loaf to work and top with a lush mix of salad veggies in Balsamic dressing. Add your favourite spices, or even some fruit/nuts to recipe for a Moroccon version (but don't forget to calculate the extra calories). And finally, if you prefer beans, substitute same weight of raw beans instead of lentils for nearly the same calorie count (but beans should be slightly mushed when boiled). Very versatile. Roast whole for a meatless loaf, or divide into patties and pan-fry in a little spray oil. Serve with roasted veggies and gravy... or with tomato-topped pasta dish. I often take this loaf to work and top with a lush mix of salad veggies in Balsamic dressing. Add your favourite spices, or even some fruit/nuts to recipe for a Moroccon version (but don't forget to calculate the extra calories). And finally, if you prefer beans, substitute same weight of raw beans instead of lentils for nearly the same calorie count (but beans should be slightly mushed when boiled).
Number of Servings: 6

Ingredients

    1/2 cup brown rice (raw)
    100 grams any kind of raw lentils (green/brown are best)
    1 cup finely chopped onions
    1 medium carrot (grated)
    2 stalks celery (finely chopped)
    4 large eggs
    100 grams plain oats
    2 heaped teaspoons vegetable bouillon powder
    1 cup chopped parsley (or other fresh herbs)

Directions

Boil lentils and rice together until cooked (around 20 minutes). Drain and mix a little air in to help it cool. Set aside for 5-10 minutes. Add all ingredients in bowl and mix thoroughly. Line a roasting tin with aluminum foil and spray with non-stick spray. Pour mixture into tin. Pack ingredients tightly together to help them stick. Roast in medium oven for 45 minutes (or until top is brown and crisp and fork test shows inside is fully cooked)...... Can be served immediately, but loaf improves in texture with each passing day and can be refrigerated for nearly a week.

Number of Servings: 6

Recipe submitted by SparkPeople user WOTSHEWROTE.






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