Vegetarian Lentil Loaf Recipe

.1 1/2 cups lentils
.3 1/2 cups water or vegetable broth
.2 onions, diced
.2 cloves garlic, minced
.3 tbsp olive oil
.2 cups pre-cooked rice
.1/2 tsp salt
.1/4 cup ketchup or barbecue sauce
.1/2 tsp sage
.1/2 tsp Italian seasoning

Pre-heat oven to 350 degrees. In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.

Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft.

Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.

Makes six servings.

Nutritional information:
Calories: 325; Calories from Fat: 69 % Recommended Daily Value: Total Fat: 7.6g; 12% Saturated Fat: 1.1g; 5% Cholesterol: 0mg; 0% Sodium: 315mg; 13% Total Carbohydrates: 50.0g; 17% Dietary Fiber: 15.5g; 62% Protein: 14.4g Vitamin A 2%, Vitamin C 11%, Calcium 5%, Iron 25%

Baked Lentils with Pickled Carrots and Onions
Baked lentils flavored with cumin, fennel seed, and coriander, complement a variety of main dishes.

6 servings


2 teaspoons coriander seed 1 teaspoon ground cumin 1/4 teaspoon fennel seed, crushed 1 1/2 cups red-wine vinegar 1/4 cup sugar 1 teaspoon salt 1 carrot, thinly sliced 2 red onions, thinly sliced 1 1/4 cups lentils (about 8 ounces) 1 tablespoon olive oil 1 clove garlic, minced 1 medium onion, cut into 1/2-inch pieces 2 celery ribs, cut into 1/2-inch pieces 1 medium fennel bulb, cut into 1/2-inch pieces 1/3 cup low-sodium chicken broth 2 teaspoons each fresh-chopped cilantro and parsley

1. Pickle the vegetables: Finely grind the coriander seed, cumin, and fennel seed with a mortar and pestle. Set aside. Heat the vinegar, sugar, 1 teaspoon spice mix, and 1/4 teaspoon salt together in a medium saucepan over medium heat until sugar dissolves. Remove from heat and toss in carrots and red onions. Steep for 2 to 12 hours.

2. Cook the vegetables: Preheat oven to 350° F. Cover lentils with cold water in a medium saucepan. Bring to a boil, reduce heat to medium low, and cook for 7 minutes. Strain and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and onion and cook for about 5 minutes. Add the celery, fennel, remaining spice mix, and remaining salt and increase heat to medium. Cook for 7 more minutes. Stir in lentils and transfer mixture to a medium casserole dish. Add the broth and 1/3 cup water. Cover and bake until lentils are tender -- 40 to 55 minutes. Stir in cilantro and parsley and top with pickled onions and carrots. Serve warm.

Nutritional Information:
(based on individual servings) Calories: 255 Total Fat: 3.3 g Cholesterol: 0 mg Sodium: 95.5 mg Carbohydrates: 49.5 g Fiber: 8.7 g Protein: 13 g