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Lentil Loaf 2

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Submitted by Taurus

.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

50 min

Ingredients

1 237
CUP ML LENTILS
cooked
1 1
MEDIUM MEDIUM ONIONS
peeled and sliced
1 1
EACH EACH TOMATOES
diced
1 ½ 355
CUPS ML BREAD CRUMBS
1 15
TABLESPOON ML PARMESAN CHEESE
grated, fresh
½ 118
CUP ML MILK
1 15
TABLESPOON ML CORN OIL
or peanut
¼ 1.3
TEASPOON ML GARLIC POWDER
1 5
TEASPOON ML SALT
1 1
X X VEGETABLE OIL
for loaf pan *
1 1
EACH EACH EGGS

Directions

Sauté onion and tomato in oil until onion is golden and tomato is soft.

In a bowl mash up the cooked lentils a little.

Add onion and tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs.

Preheat oven to 350℉ (180℃).

Transfer mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for ½ hour or until done.

You could add 1 tablespoon of ketchup. you could put just about anything in there (celery, bell pepper.)

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

The word glop should never appear in a recipe.

happyzhangbo

You are absolutely right, glop does sound not right in a recipe, and just edited the direction; changed it to transfer, thanks for you comment!

 

 

Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 408 17% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 938mg 39%
Total Carbohydrate 21g 21%
Dietary Fiber 17g 69%
Sugars g
Protein 43g
Vitamin A 8% Vitamin C 14%
Calcium 17% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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