Lentil-Carrot Loaf
Description
This Indian main features Carrots; cut into 1/3-inch. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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slices 1 1/2 c Lentils; cooked, drained 1/2 c Onions; finely chopped 1/2 ts Sage 1 ts Curry powder 2 tb Shoyu or tamari 1 c Rolled oats 1/2 c Walnuts or pecans; chopped 2 tb Parsley; finely chopped Steam the carrots until tender.
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Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
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Mix together the cooked carrots and lentils.
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Mash them coarsely with a potato masher.
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Add the remaining ingredients and mix well.
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Pack the mixture into a well-oiled loaf pan.
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Decorate the top of the loaf with nut halves, if desired.
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Bake at 350 degrees for 35-40 minutes, or until firm and golden brown.
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After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
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For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
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Serve with the sauce of your choice.
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of DEEANNE
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 73.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 124.2mg6%
- Total Carbohydrate 18.0g6%
- Dietary Fiber 5.0g20%
- Sugars 8.5g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
13inch, baking, carrots, cut, indian, lentilcarrot, lentils, loaf, main, steaming, title, vegan, vegetarian
