Lentil Loaf
- Number of Servings: 16
Ingredients
4 cups lentil (or 2 cups lentils and 2 cups other beans)1 bay leaf1 cup water1cup bulgar1/3 cup sesame seeds1/3 cup sunflower seeds1/3 cup walnuts5 carrots, diced1-2 onions, diced2-3 stalks celery, diced4 teaspoons sage3 teaspoons thyme1 teaspoon salt1/2 teaspoon pepper1/3 cup fresh parsley2 tablespoons tamari2 cups quick cooking oats
Cook lentils and bay leaf in plenty of water to cover until tender, 35-40 minutes. Save 1 1/2 cups of the broth.
In a second pot, boil 1 cup water and add the bulgur. Stir, cover and remove from heat to let sit.
Preheat the oven to 300. Toast the seeds and nuts until aromatic; set aside. Increase oven to 350.
In a large skillet, saute the vegetables in the oil until soft. Add the herbs, except parsley, and cook 10-12 minutes. Stir in parsley and tamari. Add the toasted seeds, nuts, lentils, bulgur and oats, and stir well. You may need to add some or all of the lentil liquid--add enough to make the mixture moist enough to stick together. Season with salt and pepper to taste.
Place the loaf in an oiled pan or pans (bundt pans and bread pans work well and you will probably need two) and bake uncovered for 45 minutes. Cover with aluminium foil and bake another 20-25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user PROFESSORMOSS.
In a second pot, boil 1 cup water and add the bulgur. Stir, cover and remove from heat to let sit.
Preheat the oven to 300. Toast the seeds and nuts until aromatic; set aside. Increase oven to 350.
In a large skillet, saute the vegetables in the oil until soft. Add the herbs, except parsley, and cook 10-12 minutes. Stir in parsley and tamari. Add the toasted seeds, nuts, lentils, bulgur and oats, and stir well. You may need to add some or all of the lentil liquid--add enough to make the mixture moist enough to stick together. Season with salt and pepper to taste.
Place the loaf in an oiled pan or pans (bundt pans and bread pans work well and you will probably need two) and bake uncovered for 45 minutes. Cover with aluminium foil and bake another 20-25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user PROFESSORMOSS.
Nutritional Info Amount Per Serving
- Calories: 239.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 75.1 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 9.1 g
- Protein: 9.7 g