Lentil Loaf with thyme and parsley
| 2 | tablespoons sunflower oil |
| 1 | medium yellow onion, coarsely grated |
| 1 | garlic clove, minced |
| 1/3 | shot brandy |
| 1 | teaspoon paprika |
| 1 | teaspoon dried thyme |
| 1/8 | teaspoon cayenne |
| 2 | cups cooked lentils, drained |
| 1/2 | cup shelled sunflower seeds |
| 2 | tablespoons chopped fresh parsley leaves |
| 2 | tablespoons all-purpose flour |
| 6 | tablespoons organic ketchup |
- Preheat oven to 375.
- Heat oil in small skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in the brandy, paprika, thyme, and cayenne and cook for 2 minutes longer. Set aside.
- In the food processor, combine the lentils, sunflower seeds, and parsley and pulse to mix. Add the onion mixture and process until blended but not pureed; leave some texture. Transfer the mixture into a bowl and stir in the flour, blending well. Taste to adjust the seasonings, then spoon into the prepared pan.
- Bake until firm, about 30 minutes. Serve warm or cool.
Beans, Herbs, Vegetables, Main Dish, Bake, Saute, Vegetarian
| Nutrition Facts | ||||||
Serving Size 118.3g |
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Amount Per Serving |
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Calories 351 Calories from Fat
94 |
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% Daily Value* |
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Total Fat
10.4g 16%
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Saturated Fat
1.0g 5%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
175mg 7%
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Total Carbohydrates
46.5g 16%
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Dietary Fiber
21.6g 86%
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Sugars
7.3g |
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Protein
21.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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