Vegetarian

Lentil Loaf: Down Day Recipe is for Dinner.

Lentil Loaf: Down Day Recipe takes several minutes to prepare.

Lentil Loaf: Down Day Recipe takes several minutes to cook.

Lentil Loaf: Down Day Recipe makes 6 servings.

The ingredients for Lentil Loaf: Down Day Recipe are:

1 can (14-1/2 ounces) vegetable broth
3/4 cup lentils, rinsed
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
1 tablespoon olive oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 egg
1 egg white
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water

Here is how you make Lentil Loaf: Down Day Recipe:

In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer 30 minutes or until tender. In a nonstick skillet, saute carrots, onion and mushrooms in oil 10 minutes or until tender. Add basil and parsley; saute 5 minutes.Preheat oven to 350?. In a large bowl, combine carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake 45-50 minutes or until a thermometer inserted into the center reads 160?. Let stand 10 minutes before cutting. Yield: 6 servings. Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LORILIPS.

The nutritional information for Lentil Loaf: Down Day Recipe is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 176.2

• Total Fat: 6.7 g
• Cholesterol: 42.0 mg
• Sodium: 775.3 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 4.4 g
• Protein: 10.5 g