PS- I really love this with vegetarian brown gravy. So good!
Per Serving: 150 cals/4g total fat/2g saturated fat/18g carbs/5g fiber/2g sugar/11g protein
INGREDIENTS:
3 cups water
1/2 tsp Kosher salt
1 cup brown lentils
1/3 cup finely chopped onion
3 tbs finely chopped celery
2-3 tbs finely chopped carrots
1 cup old-fashioned or quick cooking oats
3/4 cup Lite Mexican Cheese
1 large egg, beaten
1/4 cup no salt added crushed tomatoes
1 tsp garlic powder
1 tsp Italian seasoning
1 tbsp dried parsley
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Avocado cooking spray
DIRECTIONS:
1. Add water and lentils to a saucepan and simmer, covered for 20-25 minutes or until lentils are soft and most of the water is evaporated. Add salt at the 15 minute mark. Lentil are done when lentils are soft and most of the water is evaporated.
2. Drain. Add to a mixing bowl and partially mash lentils. Preheat oven to 350 degrees F.
3. In a small bowl add onion, carrots and celery. Spray with a bit of avocado cooking spray. Microwave until tender. Add onion mixture, oats, cheese, egg, tomatoes, garlic powder, Italian seasoning, parsley, salt and pepper. Mix well.
4. Prepare a loaf pan by lining bottom with parchment paper, create sling and spray sides and bottom with avocado cooking spray. Spoon lentil mixture into loaf pan, smooth top and slightly pat down. You can top with bbq sauce, ketchup...whatever you like.
5. Bake at 350 degrees for 25-35 minutes until top of loaf is dry, firm and golden brown. My oven takes 28 minutes.
6. Cool in pan on rack for about 10 minutes. Using sling, lift loaf out and add to serving platter.
Recipe adapted from food.com
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