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Old September 16, 2012   #33
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,493

Coach Nicole's Vegetarian Lentil Loaf

- 44.9g Carbs, 9.5g Fiber, 8.2g Sugar


A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.

Chef Meg's Tip of the Day - - Use brown or green lentils in this recipe. The red/orange ones will get too mushy, and Beluga or French lentils will not soften enough.

Prep: 30 min
Cook: 60 min
Servings: 10

1 1/2 cups dried lentils, rinsed
2 yellow onions
2 Tbsp olive or canola oil
3 cups brown rice (cooked)
1 (6 oz can) tomato paste
1/2 cup ketchup
1 tsp marjoram
1 tsp sage
1 tsp garlic powder
1/2 cup cherry tomatoes, quartered
3/4 cup tomato sauce (or pasta sauce)
Additional ketchup or salt to taste

• Rinse the lentil and cook them in 3-4 cups water until soft (about 30 minutes).
• Drain excess liquid.
• Mash lentils slightly.

• Meanwhile, peel and chop both onions, cooking them on a skillet with the oil until translucent or golden.

• In a large pot or bowl, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and pasta sauce until mixed well.

• Press mixture into a well-oiled loaf or baking dish.
• Spread 1/2 cup ketchup across the top.
• Bake at 350-degrees for 1 hour.

• Add additional ketchup to taste.
• Will keep (covered) in the refrigerator for 7-10 days.

Servings: 10

Nutrition per Serving:
254.2 Calories, 4.4g Total Fat, 0.6g Saturated Fat, 0.6g Polyunsaturated
Fat, 2.2g Monounsaturated Fat, 0mg Cholesterol, 427.5mg Sodium,
609.4mg Potassium, 44.9g Total Carbs, 9.5g Dietary Fiber, 8.2g Sugars,
10.9g Protein
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