Lentil Loaf
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
YIELD: 6 servings.
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
Ingredients
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3/4 cup brown lentils, rinsed
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1 can (14-1/2 ounces) vegetable broth
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1 tablespoon olive oil
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1-3/4 cups shredded carrots
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1 cup finely chopped onion
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1 cup chopped fresh mushrooms
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1 tablespoon minced fresh parsley
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1 cup shredded part-skim mozzarella cheese
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1/2 cup cooked brown rice
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1 large egg
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1 large egg white
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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2 tablespoons tomato paste
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2 tablespoons water
Directions
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1.
Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes.
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2.
Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray.
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3.
In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly.
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4.
Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Transfer to prepared loaf pan. Mix tomato paste and water; spread over loaf.
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5.
Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts
1 piece: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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