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Name: Lentil Loaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Dried tarragon; 1 tb Ketchup; 1 c Uncooked fine bulgur wheat; 1 Egg substitute beaten; 3 tb Tomato paste or tomato sauce; 2 c Dry brown lentils rinsed; 1 Bay leaf; 1 md Onion chopped; 1 ts Dried thyme; salt and pepper to taste; 2 ts Dried Oregano; 1 c whole-wheat bread crumbs Soft; 1 Clove garlic crushed

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INGREDIENTS

1 ts Dried tarragon
1 tb Ketchup
1 c Uncooked fine bulgur wheat
1 Egg substitute ; beaten
3 tb Tomato paste ; or tomato sauce
2 c Dry brown lentils ; rinsed
1 Bay leaf
1 md Onion ; chopped
1 ts Dried thyme
salt and pepper ; to taste
2 ts Dried Oregano
1 c whole-wheat bread crumbs ; Soft
1 Clove garlic ; crushed

Servings

INSTRUCTIONS

Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 min. Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 min. Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add bulgur, and remaining ingredients except tomato paste or sauce. Mix well with your hands until thoroughly combined. Pat mixture into a 9" loaf pan. Bake for 40 min. until firm but not dry. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices and serve warm. This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste so good in a pita pocket, and if there are mashed potatoes leftover, I stuff the pocket with both. Mmmm! Enjoy! Nutrition Info per serving: 341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445 mg sodium, 8g fiber. Posted by "Von Balson, Kathleen" to the Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Lentil Loaf

1 ts Dried tarragon
1 tb Ketchup
1 c Uncooked fine bulgur wheat
1 Egg substitute beaten
3 tb Tomato paste or tomato sauce
2 c Dry brown lentils rinsed
1 Bay leaf
1 md Onion chopped
1 ts Dried thyme
 salt and pepper to taste
2 ts Dried Oregano
1 c whole-wheat bread crumbs Soft
1 Clove garlic crushed

Prep:  Cook lentils and bay leaf in pot with 6 cups water.  Bring to a  boil, reduce heat, cover and simmer until lentils are soft and water has  been absorbed, about 45 min.    Combine bulgur and 2 cups water in  a med. saucepan.  Bring to a boil,  reduce heat, cover and simmer for about 15 min.    Preheat oven to 350F.  Transfer lentils to a large mixing bowl.  Add  bulgur, and remaining ingredients except tomato paste or sauce.  Mix well  with your hands until thoroughly combined.  Pat mixture into a 9" loaf pan.    Bake for 40 min. until firm but not dry.  During last minutes of baking,  brush top with tomato paste or sauce.  Let cool for 15 min.  Cut into  slices and serve warm.    This goes wonderfully with mashed potatoes and your favorite vegetable! The  leftovers taste so good in a pita pocket, and if there are mashed potatoes  leftover, I stuff the pocket with both.   Mmmm!   Enjoy!    Nutrition Info per serving:    341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol,      445 mg sodium, 8g fiber.    Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the  Fatfree Digest [Volume 14 Issue 5] Jan. 5, 1995.    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (1235g)
Recipe Makes: 1

Calories: 3131
Calories from Fat: 186 (6%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 8.2g
Cholesterol 0mg		0 %
Sodium 3217.1mg		111 %
Potassium 5710mg		150 %
Total Carbohydrate 636.4g		187 %
	Dietary Fiber 136.6g	547 %
	Sugars, other 499.8g
Protein 133.8g		191 %
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.

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Calories per serving: 3131

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