Try this Lentil Loaf with Italian Sauce recipe, or contribute your own.Suggest a better description
Preheat oven to 350 deg., Pam a loaf pan or ring mold and set aside. Saute onion in skillet, in small amount of oil or your method, until soft and litely browned. Remove from heat and add remaining loaf ingred. and transfer to prepared pan. Bake until brown, about 40 minutes. Tomato Sauce: Place 12 oz tomato sauce, 12 oz can chopped tomatoes, 1 T. fresh or 1 t. dried Basil, 1 T. fresh or 1 t. dried oregano, 1/2 c. chopped mushrooms in sauce pan and simmer for 15 minutes. Unmold loaf onto serving plate and cover with 1 c. sauce, slice loaf and pass sauce for extras. *I have made it without the wheat germ, subbing bulgar wheat but didnt care for it, the nutritional yeast is a flavor essential, I have used bread crumbs in place of the walnuts, but they add something very tasty (f*t?), poultry seasoning is a good addition to the sage, or extra sage, if you like it. I have used a can of tomato sauce with leftover or frozen pesto cube in it. Works fine! Posted to fatfree digest V97 #179 by "Jo in Minnesota"
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|Serving Size: 1 Serving (5675g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 315 (11%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 4.2mg||1 %|
|Sodium 34131.4mg||1177 %|
|Potassium 18172.9mg||478 %|
|Total Carbohydrate 577.7g||170 %|
|Dietary Fiber 101.1g||404 %|
|Sugars, other 476.6g|
|Protein 133.9g||191 %|
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Calories per serving: 2941
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