Sunflower Lentil Loaf

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Sunflower Lentil Loaf

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.

Time: 267 | Servings: 8

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

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

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