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Lentil Loaf

  • 60minutes

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Source: www.dlife.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1 each olive oil cooking spray

  2. 0 3/4 cup shredded carrots

  3. 0 1/2 cup fresh chopped onion

  4. 0 1/2 cup fresh chopped celery

  5. 3 each medium garlic cloves

  6. 1 tsp caraway seeds

  7. 1 tsp fennel seed

  8. 1 tsp celery seeds

  9. 1 tsp ground cumin

  10. 1 1/2 cup Beans, lentils, mature, cooked

  11. 1 cup cooked long grain brown rice

  12. 1 cup shredded mozzarella cheese

  13. 0 1/2 cup chopped walnuts

  14. 1 pinch salt

  15. 1 pinch black pepper

  16. 2 each eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Coat large sauté pan with cooking spray. Add carrots, onion, celery, garlic, caraway, fennel, and celery seeds, and cumin. Cook 5 minutes.

  3. Transfer cooked vegetables to large bowl.

  4. Add cooked vegetables, 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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