Vegetarian Lentil Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 c. lentils - washed3 1/2 cups water 2 cloves garlic, minced3 T Olive Oil2 c. pre-cooked brown rice1/2 t. salt1/2 c. tomato sauce - reserve half for topping1/2 t. sage1/2 t. Italian Seasoning
Serves 6 large slices.
Pre-heat oven to 350.
In a large soup or stock pot, simmer the lentils in water until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half-mashed.
Sautee the garlic (and onions if desired) in olive oil for 3 to 5 mintues.
Combine the g arlic and oil with the mashed lentils and add the rice, salt, 1/4 c. tomato sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle the 1/4 c. reserved ketchup on top.
Bake for one hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Number of Servings: 6
Recipe submitted by SparkPeople user APRILM1085.
Pre-heat oven to 350.
In a large soup or stock pot, simmer the lentils in water until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half-mashed.
Sautee the garlic (and onions if desired) in olive oil for 3 to 5 mintues.
Combine the g arlic and oil with the mashed lentils and add the rice, salt, 1/4 c. tomato sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle the 1/4 c. reserved ketchup on top.
Bake for one hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Number of Servings: 6
Recipe submitted by SparkPeople user APRILM1085.
Nutritional Info Amount Per Serving
- Calories: 197.9
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 310.2 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 5.4 g
- Protein: 6.3 g
Member Reviews