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Lentil Loaf

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Recipe

 

Yield

1 loaf

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup lentils
cooked
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1 medium onions
peeled, sliced
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1 each tomatoes
diced
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1 ½ cups bread crumbs
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1 tablespoon Parmesan cheese
grated
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½ cup milk
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1 tablespoon corn oil
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¼ teaspoon garlic powder
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1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
237 ml lentils
cooked
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1 medium onions
peeled, sliced
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1 each tomatoes
diced
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355 ml bread crumbs
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15 ml Parmesan cheese
grated
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118 ml milk
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15 ml corn oil
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1.3 ml garlic powder
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5 ml salt
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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℃).

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

You could add a tablespoon of ketchup.

And maybe add a touch of ketchup or BBQ sauce or something.

You can serve with any sauce or gravy or anything.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 39215% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 923mg 38%
Total Carbohydrate 21g 21%
Dietary Fiber 17g 69%
Sugars g
Protein 40g
Vitamin A 7% Vitamin C 14%
Calcium 16% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 
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