Michael's Easy Lentil Loaf recipe
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Ingredients
- 2 cups water 1 teaspoon salt 1 cup lentils nonstick cooking spray 1 cup quick-cooking oats ¾ cup shredded sharp Cheddar cheese 1 small white onion, diced ½ cup tomato sauce 1 large egg, lightly beaten 1 clove garlic, minced 1 tablespoon dried parsley 1 teaspoon dried basil ¼ teaspoon ground black pepper
Nutrition Info
- 183.8 caloriescarbohydrate: 23.5 gcholesterol: 34.4 mgfat: 5.1 gfiber: 8.9 gprotein: 11.3 gsaturatedFat: 2.6 gservingSize: -sodium: 450.6 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Michael's Easy Lentil Loaf
Directions
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Combine water and salt in a saucepan, bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper, mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.