Lentil Loaf Recipe
Nonstick cooking spray
3/4 cup carrots, shredded
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 cloves garlic, minced
1 teaspoon crushed fennel seeds
1 teaspoon crushed celery seeds
1 teaspoon ground cumin
1 teaspoon crushed caraway seeds
1 1/2 cups cooked lentils
1 cup cooked brown rice
1 cup shredded fat-free mozzarella cheese
1/2 cup coarsely chopped walnuts
2 eggs
Spray a large skillet with nonstick cooking spray and heat over medium heat until hot. Saute carrots, onion, celery, garlic and seasonings until vegetables are crisp-tender (about 5 minutes). Combine lentils, rice, vegetables, cheese and walnuts and mix well. Season with salt and pepper. Mix in eggs. Pack mixture into a 8.5 x 4.5 x 3-inch loaf pan that has been sprayed with nonstick cooking spray. Bake uncovered at 350 degrees for 45-60 minutes or until loaf is set. Remove from oven and let stand 10 minutes before slicing.
Makes 6 Servings
Serving Size: 7 ounces
Nutrients per serving:
Calories: 287
Total fat: 8 grams
Saturated fat: 1 grams
Cholesterol: 71 mg
Sodium: 231 mg
Carbohydrate: 35 grams
Protein: 19 grams
Dietary fiber: 6 grams
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