This lentil loaf has got it all. It’s easy to put together, low fat but still full of flavor and nutrition. Your whole family will love it. I like to use the leftovers, if there are any, in a tossed salad (just chop it up into chunks) or as a topping on pizza (my grandchildren came up with this idea). This loaf works really well as you work towards reducing your meat intake. It’s hearty and satisfying even for a man sized appetite.
Kristy
Ingredients:
- 2 cups water plus 3 tbsp, divided
- 1 cup lentils (I use crimson lentils)
- 1 inch piece kombu (if you don’t have kombu just cook in water)
- 1 tbsp flax seed, ground
- 1 tbsp olive oil plus a little to grease the pan
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp parsley
- 1/2 tsp ground black pepper
- 1 cup quick cooking oats (for a gluten free version use gluten free oats)
- 1 cup pasta sauce of your choice
- 1/2 cup cooked squash or pumpkin puree
- 3/4 cup Daiya Mozzarella cheese
Preparation:
- Grease a loaf pan with a little olive oil.
- Bring 2 cups water and kombu to boil in a medium saucepan.
- Add the lentils, return to a boil, lower heat to a simmer.
- Cover and cook 25-30 minutes or until tender. Drain and set aside.
- In a small cup or bowl stir together the ground flax and the remaining 3 tbsp of water. Set aside.
- Place 1 tbsp olive oil in a skillet and heat to medium high. Add the onions and salt. Sauté 3-4 minutes until tender.
- Add the garlic and sauté a minute more. Add the basil, oregano, parsley and black pepper.
- Add the onion mixture, oats, 1 cup pasta sauce, squash puree and flax mixture to the sauce pan with the lentils. Mix well.
- Add the daiya cheese and stir until combined.
- Turn into the prepared pan and press gently to smooth down.
- Bake at 350 degrees for 45-50 minutes.
- Cool 5 minutes or so before cutting.
- To cut, run a knife around the edge of the pan before turning out onto a plate and slicing into 1 inch slices.
Nutritional Info:
Makes 8 servings.
Serving size 1 slice.
Nutrients per serving (nutrition info will vary depending on the pasta sauce you use): Calories: 196, Cal. from Fat: 55, Total Fat: 6g, Sat. Fat: 1g, Carbs: 25g, Fiber: 9g, Sugars: 1.5g, Protein: 8g, Sodium: 413mg, Chol: 0mg
Notes:
Leftovers can be stored in the refrigerator in a sealed container or plastic wrap for 4-5 days.

0 Comments