Try this Red Lentil-Bulgur Loaf recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, cover the lentils in water (no need to presoak) and cook until just soft, about 30 minutes, adding more water during cooking if they become to dry. While the lentils are cooking, mix the rest of the ingredients and let soak. Preheat the oven to 350. Drain the lentils and add them to the mixture in the bowl. Rub soy margarine on a loaf pan, and pack the lentil-bulgur mixture in. Bake 1 hour, or a little longer until firm. Let cool 10-15 minutes before slicing. Serve with a brown vegetarian gravy and steamed vegetables, such as diced carrots and brussel sprouts. Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 192 | ||
Calories from Fat: 13 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 927.3mg | 32 % | |
Potassium 731.3mg | 19 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 30.6g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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