Place lentils and water in a saucepan and bring to boil; then cover and cook over medium heat for 30 minutes or until lentils are cooked. Drain, place in a food processor, and process briefly. Add remaining ingredients, except olive oil and honey, and process into a paste.
Place in a greased (5X8inch) loaf pan; then sprinkle with olive oil. Cover with aluminum foil and bake in an oven preheated to 350F, for 45 minutes. Remove aluminum foil and brush with honey if desired, then bake for 10 minutes more.
Serve, sliced, hot or cold.
This made three 5X8X4 inch loaves which we divided into 6 slices each.
Each (app 4 ounce) slice contains an estimated:
Cals: 195, FatCals: 48, TotFat: 5g
SatFat: 2g, PolyFat: 1g, MonoFat: 2g
Chol: 39mg, Na: 272mg, K: 386mg
TotCarbs: 28g, Fiber: 9g, Sugars: 4g
NetCarbs: 19g, Protein: 10g
NOTES: For a spicier version you can add some chili powder to the spices. The nutrition is not effected by this addition. You can add texture and fiber to this by adding about a cup of finely shredded vegetable (broccoli, or carrot) to the paste before placing it in the loaf pan.
Adapted from: "Classic Vegetarian Cooking from the Middle East and North Africa"
by Habeeb Salloum
This dish was invented by a Palestinian chef who immigrated to North America. She had become familiar with the meatloaf of the West and was inspired to create this healthy vegetarian dish.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 18|
|Calories from Fat: 79 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 124.7mg||38 %|
|Sodium 929.8mg||32 %|
|Potassium 588.4mg||15 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 47.4g|
|Protein 21.1g||30 %|
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Calories per serving: 400
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