Rinse and cook lentils in 3 to 4 cups water until soft (about 30 minutes). Drain excess liquid and slightly mash.
While lentils cook, saute both chopped onions in oil, in a skillet until translucent (Note: you can use less oil if necessary or oil spray).
In a large bowel, combine mashed lentils with onions, rice, tomato paste, spices, quartered tomatoes, and tomato sauce (or pasta sauce) until mixed well.
Press mixture into a well oiled loaf pan or baking dish.
Spread 1/2 cup ketchup across the top and bake at 350 degrees for 1 hour.
You can add additional ketchup to taste.
Leftovers will keep (covered) in the refrigerator for 7 to 10 days.
From "Coach Nicole" @ Sparkpeople.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (148g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 69 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 139.9mg||5 %|
|Potassium 601.4mg||16 %|
|Total Carbohydrate 77g||23 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 63.9g|
|Protein 14.3g||20 %|
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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: 433
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