veggie loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
lentils, tomatoe past, onions, peppers
**prep time does not include cooking lentils**
In a large bowl, mash lentils until pulpy. Add bread crumbs, wheat germ, and tomato paste. Smoosh in (smooshing looks like creaming, but we're not working with butter) with lentils. Add vegetable broth (I use low sodium broth) a bit at a time until just moist.
Incorporate onions and green bell pepper. Add more of the veg. broth as needed to keep it moist. Season to taste with a dash of salt, basil, garlic powder, oregano, and thyme.
Goop into a non-stick bread pan and flatten with the back of a spoon. Cover with foil and bake at 375 for 45 minutes; remove foil and cook until a toothpick inserted in the center comes out clean.
Number of Servings: 4
Recipe submitted by SparkPeople user JST2001.
In a large bowl, mash lentils until pulpy. Add bread crumbs, wheat germ, and tomato paste. Smoosh in (smooshing looks like creaming, but we're not working with butter) with lentils. Add vegetable broth (I use low sodium broth) a bit at a time until just moist.
Incorporate onions and green bell pepper. Add more of the veg. broth as needed to keep it moist. Season to taste with a dash of salt, basil, garlic powder, oregano, and thyme.
Goop into a non-stick bread pan and flatten with the back of a spoon. Cover with foil and bake at 375 for 45 minutes; remove foil and cook until a toothpick inserted in the center comes out clean.
Number of Servings: 4
Recipe submitted by SparkPeople user JST2001.
Nutritional Info Amount Per Serving
- Calories: 410.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 657.1 mg
- Total Carbs: 76.2 g
- Dietary Fiber: 19.7 g
- Protein: 22.8 g
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