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Lentil Loaf
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 70 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Vegetables , 1 Meat , 1 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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1 each  olive oil cooking spray
0 3/4 cup  shredded carrots
0 1/2 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
3 each  medium garlic cloves
1 tsp  caraway seeds
1 tsp  fennel seed
1 tsp  celery seeds
1 tsp  ground cumin
1 1/2 cup  Beans, lentils, mature, cooked
1 cup  cooked long grain brown rice
1 cup  shredded mozzarella cheese
0 1/2 cup  chopped walnuts
1 pinch  salt
1 pinch  black pepper
2 each  eggs
  1. Preheat oven to 350°F.
  2. Coat large sauté pan with cooking spray. Add carrots, onion, celery, garlic, caraway, fennel, celery seeds, and cumin. Cook 5 minutes.
  3. Transfer cooked vegetables to large bowl.
  4. Add lentils, rice, cheese, walnuts, salt, pepper, and eggs. Mix well.
  5. Coat loaf pan with cooking spray. Spoon mixture into pan. Bake 60 minutes.
  6. Let rest 10 minutes before serving.

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