Friday, February 26, 2010

Lentil Loaf

This is one of my favorite meals. Healthy, low in calories, low in fat, and the fiber in the lentils will keep you full. The lentils are loaded with molybdenum, folate, fiber, tryptophan, manganese, iron, protein, phosphorus, copper, B1, and potassium.

Serves 4


2 cups water
1/4 teaspoon salt
1 cup lentils
1 small onion, diced
1 celery stalk, diced
1 cup quick-cooking oat
1/2 cup grated regular or soy cheese (cheddar, jack, or mozzarella)
1 egg, beaten (or Ener-G egg replacement)
4 oz spaghetti sauce (or tomato sauce) and BBQ sauce (50/50 mix)
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper


1. Add salt to water and boil in a saucepan.

2. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of the water is evaporated.

3. Meanwhile, saute celery and onion in small pan until softened (I use a non-stick pan and no oil).

4. Remove lentils from fire. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.

5. Stir in onion, celery, oats and cheese until mixed. Add egg, tomato/BBQ sauce, garlic, basil, parsley, seasoning salt and pepper. Mix well.

6. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased. Smooth top with back of spoon. Top with ketchup.

7. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Cool in pan on rack for about 10 minutes. Serve with ketchup or gravy.