Lentil Loaf: Down Day Recipe
- Number of Servings: 6
Ingredients
1 can (14-1/2 ounces) vegetable broth 3/4 cup lentils, rinsed 1-3/4 cups shredded carrots 1 cup finely chopped onion 1 cup chopped fresh mushrooms 1 tablespoon olive oil 2 tablespoons minced fresh basil or 2 teaspoons dried basil 1 tablespoon minced fresh parsley 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 cup cooked brown rice 1 egg 1 egg white 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons tomato paste 2 tablespoons water
In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer 30 minutes or until tender. In a nonstick skillet, saute carrots, onion and mushrooms in oil 10 minutes or until tender. Add basil and parsley; saute 5 minutes.
Preheat oven to 350°. In a large bowl, combine 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 45-50 minutes or until a thermometer inserted into the center reads 160°. Let stand 10 minutes before cutting. Yield: 6 servings.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LORILIPS.
Preheat oven to 350°. In a large bowl, combine 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 45-50 minutes or until a thermometer inserted into the center reads 160°. Let stand 10 minutes before cutting. Yield: 6 servings.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LORILIPS.
Nutritional Info Amount Per Serving
- Calories: 176.2
- Total Fat: 6.7 g
- Cholesterol: 42.0 mg
- Sodium: 775.3 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 4.4 g
- Protein: 10.5 g
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