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Thursday, September 29, 2011

Easy Peasy, Extra Cheesy Lentil Loaf

I searched and searched the internet looking for a lentil loaf recipe that looked tasty but easy.  I went out on a limb one day and just decided to make my own.  I now make it weekly to take in my lunch. 

It’s not a vegan friendly recipe by any means… but it works for me.

Start by preheating the oven to 350F and boiling 2 cups of water

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Add 1 cup of lentils.  Today I used red… but in all honesty, I prefer green.  I find red becomes more mushy once cooked.

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Truth be told… I was also using up a bit of green lentils today too.

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Throw it in the boiling water.  Let cook, uncovered and on low temperature for 25min (or so)

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In a separate bowl combine:

  • 1c quick oats
  • 1/2c salsa (I use Penny’s Pico De Gallo of course!)
  • 1 egg
  • 3/4c shredded light cheese (I use old cheddar)
  • 1/2c nutritional yeast (this is what makes it extra cheesy!)
  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 tsp onion powder
  • basil, oregano and black pepper to taste

Lentil Loaf

Mix it all up

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Once the lentils are cooked, mash them up and add them to this mixture.

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Put it all in a greased loaf pan.

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Add ketchup on top (for fun) if you want… if you love ketchup like I do (I use the PC blue menu ketchup actually).

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Bake, uncovered, at 350F for 35 to 40 minutes.

 

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Voila!

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I entered all of the ingredients in to My Fitness Pal and 1/8 of the loaf is 125 calories, 3g of fat, 8g of protein, 3g of fibre and 18g of carbs.

I like to eat 1 or 2 servings a day on a bed of baby spinach, drizzled in

Mmmm sauce.  Delightful.

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