Vegetarian, Low-Fat Lentil Loaf (high fiber)

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Vegetarian, Low-Fat Lentil Loaf (high fiber)

 

2 cs. dry brown lentils, rinsed

1 bay leaf

1 c. uncooked fine bulgur wheat

1 c. soft whole-wheat bread crumbs

egg substitute to equal 1 egg, beaten

1 tbsp. ketchup

1 medium onion, chopped

1 clove garlic, crushed

1 tsp. dried thyme

2 tsps. dried oregano

1 tsp. dried tarragon

salt and pepper to taste

3 tbsps. tomato paste or tomato sauce

 

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 medium saucepan. Bring

to a boil, reduce heat, cover and simmer for about 15

minutes.

Preheat oven to 350 degrees. 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.

Makes 4 to 6 servings.

Calories...341...Fat...2 g...Protein...19 g...Carbs...62 g

....Sodium...445 mg...Fiber...8 g.