Lentil-Nut Loaf
Yield
4 servingsPrep
10 minCook
30 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
washed |
|
| 2 | cups |
water
|
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
nuts
ground |
|
| 1 | cup |
bread crumbs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
mixed herbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
washed |
|
| 473 | ml |
water
|
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
nuts
ground |
|
| 237 | ml |
bread crumbs
|
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
mixed herbs
|
* |
Directions
Cook lentils in water until soft (½ hour).
Sauté onions and mushrooms in oil until soft.
Mix with remaining ingredients. Place in a greased baking pan and bake at 350℉ (180℃) for 30 minutes.
Garnish with parsley.
