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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lentil Loaf

Source: dLife

A hearty vegetable loaf made with rice, lentils, and carrots.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	195.3

Total Carbs	17.8 g

Dietary Fiber	4.8 g

Sugars	2.1 g

Total Fat	9.8 g

Saturated Fat	2.7 g

Unsaturated Fat	3.8 g

Potassium	209.8 mg

Protein	11.1 g

Sodium	134.7 mg

Dietary Exchanges 9.8 Fat, 0.5 Vegetables, 0.6 Meat, 0.9 Starch, 0.2 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

1.0
1 each olive oil cooking spray 0.75
0 3/4 cup shredded carrots 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup fresh chopped celery 3.0
3 each medium garlic cloves 1.0
1 tsp caraway seeds 1.0
1 tsp fennel seed 1.0
1 tsp celery seeds 1.0
1 tsp ground cumin 1.5
1 1/2 cup Beans, lentils, mature, cooked 1.0
1 cup cooked long grain brown rice 1.0
1 cup shredded mozzarella cheese 0.5
0 1/2 cup chopped walnuts 1.0
1 pinch salt 1.0
1 pinch black pepper 2.0
2 each eggs

Directions

Preheat oven to 350°F.
Coat large sauté pan with cooking spray. Add carrots, onion, celery, garlic, caraway, fennel, and celery seeds, and cumin. Cook 5 minutes.
Transfer cooked vegetables to large bowl.
Add cooked vegetables, lentils, rice, cheese, walnuts, salt, pepper, and eggs. Mix well.
Coat loaf pan with cooking spray. Spoon mixture into pan. Bake 60 minutes.
Let rest 10 minutes before serving.