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Suggest a better descriptionPreheat oven to 350 F and lightly spray or oil an 8 1/2 x 4 1/2 x 2 1/2-inch (6 cup capacity) loaf pan. Chop onion, celery, and carrots into three or four chunks and place in the bowl of a food processor. Process until very finely minced. Add lentils to processor bowl and pulse a few times until ingredients are blended but lentils are still coarse. Scrape lentil mixture from the food processor into a large mixing bowl. Add chopped peanuts, rolled oats, drained tomatoes, eggs, and seasonings, and mix well. If the mixture looks too dry to hold together, add some of the reserved tomato liquid. Pack mixture into prepared loaf pan and bake for about 1 hour, until a knife inserted into the center comes out clean. Let cook for about 10 minutes before unmolding. Serve hot or cold. By "Karen C. Greenlee"
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 12 servings | ||
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Calories: 160 | ||
Calories from Fat: 47 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 79.5mg | 3 % | |
Potassium 291.5mg | 8 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 13.3g | ||
Protein 11g | 16 % | |
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: 160
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