Lentil Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can (14-1/2 ounces) vegetable broth3/4 cup lentils, rinsed1-3/4 cups shredded carrots1 cup finely chopped onion1 cup chopped fresh mushrooms1 tablespoon olive oil2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon minced fresh parsley1 cup (4 ounces) shredded part-skim mozzarella cheese1/2 cup cooked brown rice1 egg1 egg white1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons tomato paste2 tablespoons water
In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. In a nonstick skillet, saute the carrots, onion and mushrooms in oil for 10 minutes or until tender. Add basil and parsley; saute 5 minutes longer. In a large bowl, combine the carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake at 350° for 45-50 minutes or until a meat thermometer inserted into the center reads 160°. Let stand for 10 minutes before cutting.
Serving Size: makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user KCLIME12.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake at 350° for 45-50 minutes or until a meat thermometer inserted into the center reads 160°. Let stand for 10 minutes before cutting.
Serving Size: makes 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user KCLIME12.
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 7.0 g
- Cholesterol: 43.3 mg
- Sodium: 644.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.4 g
- Protein: 10.9 g
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