Directions:
- The original recipe has 3/4 cups shredded cheese, but I removed for fat content and sodium reduction. Instead of tomato sauce, I always use ketchup and put ketchup on top as well. I also added an extra egg for more binding and more protein. I make two of these at a time and freeze to eat throughout the month.
- Add salt to water and boil in a saucepan.
- Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
- Remove from fire.
- Drain and partially mash lentils.
- Scrape into mixing bowl and allow to cool slightly.
- Stir in onion, oats and cheese until mixed.
- Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
- Mix well.
- Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
- Smooth top with back of spoon. (cover with ketchup if you desire)
- 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.
- Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1136.94 Kcal (4760 kJ) | ||
| Calories from fat | 140.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 5757.24mg | 240% | |
| Potassium | 2725.76mg | 58% | |
| Total Carbs | 182.31g | 61% | |
| Sugars | 19.59g | 78% | |
| Dietary Fiber | 69.27g | 277% | |
| Protein | 71.53g | 143% | |
| Vitamin C | 23.5mg | 39% | |
| Iron | 22mg | 122% | |
| Calcium | 306.7mg | 31% | |
* 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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