Coach Nicole's Vegetarian Lentil Loaf - 44.9g Carbs, 9.5g Fiber, 8.2g Sugar
From: www.SparkPeople.com user COACH_NICOLE
A hearty, homecooked meal that everyone will love! Serve with steamed
broccoli and sweet corn for a complete vegetarian meal.
Chef Meg's Tip of the Day - - Use brown or green lentils in this recipe.
The red/orange ones will get too mushy, and Beluga or French lentils
will not soften enough.
Prep: 30 min
Cook: 60 min
Servings: 10
1 1/2 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6 oz can) tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste
Rinse the lentil and cook them in 3-4 cups water until soft
(about 30 minutes). Drain excess liquid. Mash lentils slightly.
Meanwhile, peel and chop both onions, cooking them on a skillet
with the oil until translucent or golden.
In a large pot or bowl, combine mashed lentils with onions, rice,
tomato paste, spices, quartered tomatoes, and pasta sauce until
mixed well.
Press mixture into a well-oiled loaf or baking dish. Spread
1/2 cup ketchup across the top. Bake at 350-degrees for 1 hour.
Add additional ketchup to taste. Will keep (covered) in the
refrigerator for 7-10 days.
Servings: 10
Nutrition per Serving:
254.2 Calories, 4.4g Total Fat, 0.6g Saturated Fat, 0.6g Polyunsaturated
Fat, 2.2g Monounsaturated Fat, 0mg Cholesterol, 427.5mg Sodium,
609.4mg Potassium, 44.9g Total Carbs, 9.5g Dietary Fiber, 8.2g Sugars,
10.9g Protein
