Directions:
- In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer 30 minutes or until tender. In a nonstick skillet, saute carrots, onion and mushrooms in oil 10 minutes or until tender. Add basil and parsley; saute 5 minutes.
- Preheat oven to 350°. In a large bowl, combine carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
- Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake 45-50 minutes or until a thermometer inserted into the center reads 160°. Let stand 10 minutes before cutting. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.29 Kcal (780 kJ) | ||
| Calories from fat | 39.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 30.35mg | 10% | |
| Sodium | 300.39mg | 13% | |
| Potassium | 526.75mg | 11% | |
| Total Carbs | 26.74g | 9% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 9.88g | 40% | |
| Protein | 10.82g | 22% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 2.5mg | 14% | |
| Calcium | 81.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 121.62 Kcal (509 kJ) | ||
| Calories from fat | 25.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 7% | |
|---|---|---|---|
| Cholesterol | 19.82mg | 10% | |
| Sodium | 196.11mg | 13% | |
| Potassium | 343.9mg | 11% | |
| Total Carbs | 17.46g | 9% | |
| Sugars | 2.94g | 18% | |
| Dietary Fiber | 6.45g | 40% | |
| Protein | 7.06g | 22% | |
| Vitamin C | 4.9mg | 13% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 1.6mg | 14% | |
| Calcium | 53.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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