Lentil Loaf
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 239.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 75.1 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 9.1 g
- Protein: 9.7 g
View full nutritional breakdown of Lentil Loaf calories by ingredient
Introduction
Loosely based on the Chicago Dinner's version. This is an involved recipe, but it makes food for 2 weeks. Loosely based on the Chicago Dinner's version. This is an involved recipe, but it makes food for 2 weeks.Number of Servings: 16
Ingredients
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4 cups lentil (or 2 cups lentils and 2 cups other beans)
1 bay leaf
1 cup water
1cup bulgar
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/3 cup walnuts
5 carrots, diced
1-2 onions, diced
2-3 stalks celery, diced
4 teaspoons sage
3 teaspoons thyme
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup fresh parsley
2 tablespoons tamari
2 cups quick cooking oats
Directions
Cook lentils and bay leaf in plenty of water to cover until tender, 35-40 minutes. Save 1 1/2 cups of the broth.
In a second pot, boil 1 cup water and add the bulgur. Stir, cover and remove from heat to let sit.
Preheat the oven to 300. Toast the seeds and nuts until aromatic; set aside. Increase oven to 350.
In a large skillet, saute the vegetables in the oil until soft. Add the herbs, except parsley, and cook 10-12 minutes. Stir in parsley and tamari. Add the toasted seeds, nuts, lentils, bulgur and oats, and stir well. You may need to add some or all of the lentil liquid--add enough to make the mixture moist enough to stick together. Season with salt and pepper to taste.
Place the loaf in an oiled pan or pans (bundt pans and bread pans work well and you will probably need two) and bake uncovered for 45 minutes. Cover with aluminium foil and bake another 20-25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user PROFESSORMOSS.
In a second pot, boil 1 cup water and add the bulgur. Stir, cover and remove from heat to let sit.
Preheat the oven to 300. Toast the seeds and nuts until aromatic; set aside. Increase oven to 350.
In a large skillet, saute the vegetables in the oil until soft. Add the herbs, except parsley, and cook 10-12 minutes. Stir in parsley and tamari. Add the toasted seeds, nuts, lentils, bulgur and oats, and stir well. You may need to add some or all of the lentil liquid--add enough to make the mixture moist enough to stick together. Season with salt and pepper to taste.
Place the loaf in an oiled pan or pans (bundt pans and bread pans work well and you will probably need two) and bake uncovered for 45 minutes. Cover with aluminium foil and bake another 20-25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user PROFESSORMOSS.
