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Recipe Name: Another Lentil Loaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Dry brown lentils, rinsed
1 Bay leaf
1 Cup(s) Uncooked fine bulgur wheat
1 Cup(s) Soft whole-wheat bread
1 Egg substitute, beaten
1 Tablespoon(s) Ketchup
1 Onion, chopped
1 Clove garlic, crushed
1 Teaspoon(s) Dried thyme
2 Teaspoon(s) Dried oregano
1 Teaspoon(s) Dried tarragon
Salt and pepper to taste
3 Tablespoon(s) Tomato paste or tomato
4 mg sodium, 8g fiber.
Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a
boil, reduce heat, cover and simmer until lentils are soft and water
has been absorbed, about 45 min. Combine bulgur and 2 cups water in a
med. saucepan. Bring to a boil, reduce heat, cover and simmer for
about 15 min. Preheat oven to 350F. Transfer lentils to a large
mixing bowl. Add bulgur, and remaining ingredients except tomato
paste or sauce. Mix well with your hands until thoroughly combined.
Pat mixture into a 9" loaf pan. Bake for 40 min. until firm but not
dry. During last minutes of baking, brush top with tomato paste or
sauce. Let cool for 15 min. Cut into slices and serve warm. This
goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed
potatoes leftover, I stuff the pocket with both. Mmmm! Enjoy!
Nutrition Info per serving: 341 calories, 19g protein, 2g fat, 62g
carbohydrate, 28mg cholesterol, Posted by "Von Balson, Kathleen"
<> to the Fatfree Digest [Volume 12 Issue
1], Nov. 1, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, using MMCONV. File

Nutrition (calculated from recipe ingredients)
Calories: 691
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 186mg
Sodium: 623.5mg
Potassium: 1028.5mg
Carbohydrates: 128.6g
Fiber: 9.2g
Sugar: 15.1g
Protein: 27.2g

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