Lentil Loaf
- Number of Servings: 4
Ingredients
1 tin lentils, drained really well1/2 onion6 button mushrooms2 celery stalks1 teaspoon dried oregano1/4 cup pasta sauce (I love a mushroom flavour one for this recipe) SEE NOTE BELOW3/4 cup chick pea flour (I don't recommend substituting other 'flours' here - this one just seems to work best with the flavours!)
Chop the onion, mushrooms and celery into really small pieces.
In a bowl combine the drained lentils with the chopped vegetables. Stir together. Add the oregano. Add the pasta sauce and stir. Make sure all the mixture is lightly coated with the sauce but not so much that it is runny. Stir in the chick pea flour & mix until well combined & not visible chunks of flour remain.
Place mixture into a lightly oiled loaf dish. Spread evenly & pat down so that the top is smooth.
Place in a 400F oven for 40 minutes.
Serving Size: 4 large pieces
Number of Servings: 4
Recipe submitted by SparkPeople user SHANEANDCHRISTI.
In a bowl combine the drained lentils with the chopped vegetables. Stir together. Add the oregano. Add the pasta sauce and stir. Make sure all the mixture is lightly coated with the sauce but not so much that it is runny. Stir in the chick pea flour & mix until well combined & not visible chunks of flour remain.
Place mixture into a lightly oiled loaf dish. Spread evenly & pat down so that the top is smooth.
Place in a 400F oven for 40 minutes.
Serving Size: 4 large pieces
Number of Servings: 4
Recipe submitted by SparkPeople user SHANEANDCHRISTI.
Nutritional Info Amount Per Serving
- Calories: 184.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 105.7 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 10.5 g
- Protein: 12.2 g
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