Italian Style Lentil LoafJan 11 2012 by
This lentil loaf has got it all. It’s easy to put together, low fat but still full of flavor and nutrition. Your whole family will love it. I like to use the leftovers, if there are any, in a tossed salad (just chop it up into chunks) or as a topping on pizza (my grandchildren came up with this idea). This loaf works really well as you work towards reducing your meat intake. It’s hearty and satisfying even for a man sized appetite.
- 2 cups water plus 3 tbsp, divided
- 1 cup lentils (I use crimson lentils)
- 1 inch piece kombu (if you don’t have kombu just cook in water)
- 1 tbsp flax seed, ground
- 1 tbsp olive oil plus a little to grease the pan
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp parsley
- 1/2 tsp ground black pepper
- 1 cup quick cooking oats (for a gluten free version use gluten free oats)
- 1 cup pasta sauce of your choice
- 1/2 cup cooked squash or pumpkin puree
- 3/4 cup Daiya Mozzarella cheese
- Grease a loaf pan with a little olive oil.
- Bring 2 cups water and kombu to boil in a medium saucepan.
- Add the lentils, return to a boil, lower heat to a simmer.
- Cover and cook 25-30 minutes or until tender. Drain and set aside.
- In a small cup or bowl stir together the ground flax and the remaining 3 tbsp of water. Set aside.
- Place 1 tbsp olive oil in a skillet and heat to medium high. Add the onions and salt. Sauté 3-4 minutes until tender.
- Add the garlic and sauté a minute more. Add the basil, oregano, parsley and black pepper.
- Add the onion mixture, oats, 1 cup pasta sauce, squash puree and flax mixture to the sauce pan with the lentils. Mix well.
- Add the daiya cheese and stir until combined.
- Turn into the prepared pan and press gently to smooth down.
- Bake at 350 degrees for 45-50 minutes.
- Cool 5 minutes or so before cutting.
- To cut, run a knife around the edge of the pan before turning out onto a plate and slicing into 1 inch slices.
Makes 8 servings.
Serving size 1 slice.
Nutrients per serving (nutrition info will vary depending on the pasta sauce you use): Calories: 196, Cal. from Fat: 55, Total Fat: 6g, Sat. Fat: 1g, Carbs: 25g, Fiber: 9g, Sugars: 1.5g, Protein: 8g, Sodium: 413mg, Chol: 0mg
Leftovers can be stored in the refrigerator in a sealed container or plastic wrap for 4-5 days.