Preheat the oven to 375 F. Oil and line a 2-pint loaf pan with parchment paper. Put the lentils in a saucepan with the bouillon and bay leaf. Bring to a boil, cover, and simmer about 15 minutes until the lentils are soft. Discard the bay leaf.
Heat the oil in a saucepan, add the onion and cook over med-high heat for 5-7 minutes or until the onion is soft. Set aside half the onion for the sauce. To the remaining onion, add the leek, red pepper, mushrooms, and carrot.Cook for 5 minutes longer. Add the next 10 ingredients. Press the mixture into the prepared pan and bake for 60 minutes, until a toothpick inserted into the center comes out clean. If the top is overcooking, cover with aluminum foil halfway through the cooking time. Let cool for 10 minutes before serving from the pan. To make the sauce, put the reserved onion and remaining 6 ingredients into a pan. Bring to a boil, then reduce the heat, and simmer for 15 minutes. Serve with the loaf.
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 118 (16%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 6.8mg||2 %|
|Sodium 1157.8mg||40 %|
|Potassium 1067.8mg||28 %|
|Total Carbohydrate 120.9g||36 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 102.1g|
|Protein 32.3g||46 %|
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Calories per serving: 720
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