Directions:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice.
- Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 540.16 Kcal (2262 kJ) | ||
| Calories from fat | 153.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.09g | 26% | |
|---|---|---|---|
| Cholesterol | 41.54mg | 14% | |
| Sodium | 607.49mg | 25% | |
| Potassium | 804.07mg | 17% | |
| Total Carbs | 76.62g | 26% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 17.09g | 68% | |
| Protein | 23.73g | 47% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 361.6mg | 2009% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 209.71 Kcal (878 kJ) | ||
| Calories from fat | 59.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 26% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 14% | |
| Sodium | 235.85mg | 25% | |
| Potassium | 312.17mg | 17% | |
| Total Carbs | 29.75g | 26% | |
| Sugars | 1.69g | 17% | |
| Dietary Fiber | 6.63g | 68% | |
| Protein | 9.21g | 47% | |
| Vitamin C | 2.8mg | 12% | |
| Iron | 140.4mg | 2009% | |
| Calcium | 37.8mg | 10% | |
* 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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