Try this Lentil Nut Loaf recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Lightly coat a 9x5x2" loaf pan with nonstick cooking spray. In a medium saucepan, bring the chicken broth to a boil. To the boiling broth, add the lentils and parsley and cover the saucepan,. Reduce the heat to low, and cook for 45 minutes. Drain the lentils, and set aside to cool. In a large bowl, combine the cooked lentils with the remaining ingredients. Mix well. Place the mixture in the prepared pan, and press down firmly with the back of a spoon. Bake uncovered for 45 minutes. Let the loaf sit for 10 minutes, then invert onto a serving plate. Cut into slices, and serve with a mushroom, tomato or chili sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 139 | ||
Calories from Fat: 68 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 557.6mg | 19 % | |
Potassium 327.2mg | 9 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 5.8g | ||
Protein 10.4g | 15 % | |
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: 139
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