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Lentil and Feta Loaf with Sun-Dried Tomato Ketchup
Source: dLife

A vegetarian alternative to meatloaf, made with beans and cheese.

Rating:
Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 252.9
Total Carbs 39.9 g
Dietary Fiber 10.7 g
Sugars 3.2 g
Total Fat 3.9 g
Saturated Fat 1.1 g
Unsaturated Fat 0.4 g
Potassium 434.2 mg
Protein 13.3 g
Sodium 431.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Other Carbs , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Lentil and Feta Loaf
1 tsp  olive oil
1 tsp  cumin seeds
1 tsp  fennel seed
0 1/4 tsp  ground cayenne (red pepper)
1 1/2 cup  Lentil beans, dry
1 cup  fresh chopped red onion
1 cup  cooked long grain brown rice
1 tbsp  unsalted tomato paste
0 3/4 cup  low sodium vegetable broth
2 each  eggs
1 1/2 cup  bread crumbs
0 1/2 cup  Cheese, feta, crumbled

Sun-Dried Tomato Ketchup
14 floz  unsweetened ketchup
2 tbsp  fresh basil
0 1/2 cup  sun dried tomatoes
Directions
  1. Preheat oven to 375 degrees F. Heat oil in a large saucepan over medium-low heat. Add cumin and fennel seeds; heat until seeds are fragrant, about 1 minute. Mix in cayenne pepper, lentils, onions, rice, tomato paste, and broth. Cook until no liquid remains, about 5 minutes. Cool slightly. Fold in remaining ingredients. Spoon into a nonstick 9-by-3-inch loaf pan. Bake until firm (about 45 minutes)
  2. Slice and serve with Sun-Dried Tomato Ketchup (if desired)
  3. In a small bowl, mix all Ketchup ingredients. Store covered in the refrigerator (keeps up to 4 months).

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