Lentil Loaf

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.4
  • Total Fat: 12.9 g
  • Cholesterol: 92.8 mg
  • Sodium: 741.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 16.4 g

View full nutritional breakdown of Lentil Loaf calories by ingredient
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Introduction

This tastes so much better than it might sound. It's really good comfort food. Even my teenaged son likes it. This tastes so much better than it might sound. It's really good comfort food. Even my teenaged son likes it.
Number of Servings: 6

Ingredients

    For Sauce:
    2 cups cherry tomatoes, halved
    3 scallions, white and pale green parts only
    Garlic, 3 cloves
    Basil, 8 leaves
    Olive Oil, 2 tbsp
    Salt
    Pepper

    For Lentil Loaf:
    Lentils, 3/4 cup
    Vegetable Broth, 3 cups
    Brown Rice, short grain, 1 cup uncooked
    Onions, 1/2 cup chopped
    Carrots, 1/2 cup shredded
    Celery, raw, 1 stalk, sliced
    Yellow Sweet Corn, Frozen, 1/2 cup
    Spinach, fresh, 1 cup
    Mozzarella Cheese, part skim milk, 8 oz
    Egg, fresh, 2 large
    Basil, 1/3 cup chopped
    Salt, 1/2 tsp
    Pepper, black, 1/2 tsp

Directions

To make the sauce:
Combine all the sauce ingredients together and pulse in food processor until coursely chopped. Do not puree. Add salt and pepper to taste and set aside.

To make the Lentil Loaf:
Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

Meanwhile, preheat the oven to 350 degrees F.

Coat a 10 by 4 1/2 by 3-inch loaf pan with cooking spray. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese.

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user HAZLEWEATH.

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