Cherry's adaptation - Coach Nicole Lentil Loaf
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 14
Ingredients
1.5 cup Lentils 2 medium (2-1/2" dia) Onions, raw 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 0.45 cup Brown Rice, medium grain 1 can (6 oz) Tomato Paste 1 cup Ragu Traditional Spaghetti Sauce (tomato sauce) 10 tbsp Ketchup, Heinz 0.25 cup, packed Brown Sugar 10 tsp Lea & Perrins, Worcestershire Sauce 2 large Egg, fresh, whole, raw 40 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 3 tsp Sage, ground 1 tbsp Marjoram, dried 1 tsp Cumin seed
Directions
Cook dried lentils in 3 c of water for 30 min. Mash. Dice onions, add garlic and sauté in oil until golden. Cook rice and quinoa in rice cooker. Combine all ingredients (not ketchup/brown sugar) in bowl, press into loaf pans. Top with ketchup, brown sugar mix. Bake for 1hr15min at 350. Makes 2 loaves with 8 slices each. Serving Size: 14

Number of Servings: 14

Recipe submitted by SparkPeople user CHERRYMCJONES.
Servings Per Recipe: 14
Nutritional Info Amount Per Serving
  • Calories: 162.9
  • Total Fat: 2.1 g
  • Cholesterol: 26.6 mg
  • Sodium: 340.2 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.1 g

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