PRINT

Sunflower Lentil Loaf

Entree, Seasons, Special Diets, Spring/Summer, Vegan, Vegetarian

Substitute lentils and brown rice in place of ground beef to create a healthy meatless loaf. Lentils are a great meat replacement providing ample protein and fiber.

Ingredients

  • 1.5 cups dry lentils
  • 4 cups water
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 2 cloves garlic
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 1/2 cup sunflower seeds
  • 6 Tablespoons + 2 Tablespoons organic ketchup, split
  • 2 Tablespoons light soy sauce
  • 1.5 cups cooked brown rice
  • Cooking spray

Directions

Time

267

Serves

8

1Preheat oven to 375 degrees F.
2Bring lentils and water to boil and simmer about 30 minutes, until tender.
3Drain lentils and mash until semi-smooth.
4In skillet over medium heat, sauté onion, carrots, zucchini, garlic, sage and oregano in oil for 8 minutes.
5Stir together cooked lentils, sautéed vegetable mixture, sunflower seeds, 6 Tablespoons ketchup, soy sauce and cooked rice.
6Put mixture into loaf pan misted with cooking spray and top with 2 Tablespoons ketchup.
7Bake uncovered for 45 minutes, until firm.

Nutritional Facts for Sunflower Lentil Loaf

1 slice (1")

8

Daily Value %*

13%

10%

5%

0%

13%

13%

56%

26%

55%

15%

4%

20%

* Daily Value % based on a 2000 calorie diet.

Join the Conversation

(required)
(required)
(required)

Privacy Policy Terms of Use Copyright 2011-2014 © Dawn Jackson Blatner All rights reserved