Delicious Lentil Loaf Packed with Flavor and Comfort
This Lentil Loaf brings comforting flavors, quick preparation, and versatility to your dinner table.
Ingredients
Instructions
How to Make Lentil Loaf
In a small saucepan, combine 1 cup of rinsed brown lentils and 2 cups of vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes until tender.
Set your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 cup of shredded carrots, 1 finely chopped onion, and 1 cup of chopped fresh mushrooms. Sauté for about 10 minutes until soft, then stir in 2 minced garlic cloves and 2 teaspoons of minced fresh basil. Allow to cool slightly.
In a large bowl, mix the sautéed vegetables with the cooked lentils, 1 cup of part-skim mozzarella cheese, 1 cup of cooked brown rice, 1 egg, and 1 egg white. Season with salt, garlic powder, and pepper to taste.
Spoon the mixture into your prepared loaf pan. Spread the mix evenly and pack it gently.
In a small bowl, mix 1/4 cup of tomato paste with 1/4 cup of water. Spread this mixture over the top of the loaf.
Place your loaf in the preheated oven and bake for 45-50 minutes, or until a thermometer reads 160°F (70°C) in the center.
Remove from the oven and let the loaf sit for about 10 minutes. Lift it out using the parchment, slice, and serve warm.
Nutrition
- Serving Size
- 1 slice
- Calories
- 250 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 12 g
- Fat Content
- 8 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 50 mg
- Sodium Content
- 300 mg
- Fiber Content
- 6 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 5 g
