Directions:
- In medium saucepan, cook the lentils in the water until soft, about 45 minutes.
- Drain and set aside.
- Cook the onion and garlic in the oil, stirring, until the onion is translucent.
- Add the carrots and celery.
- Simmer, covered, until the carrots are tender, about 10 to 15 minutes.
- Let cool.
- Preheat the oven to 350*F.
- In a large bowl, mix together the lentils, vegetable mixture and remaining ingredients.
- (In response to the loaf being a little dry, you could add in about 1/8 cup broth or cooking water here to make it moister).
- Spoon into an oiled loaf pan.
- Bake until firm, about 45 minutes.
- Serve warm.
- (Or let the loaf cool and wrap it in foil for transport. On the trail, slice and serve loaf as is, or use the slices in sandwiches.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.25 Kcal (2279 kJ) | ||
| Calories from fat | 232.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.88g | 40% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 68.62mg | 3% | |
| Potassium | 998.65mg | 21% | |
| Total Carbs | 58.56g | 20% | |
| Sugars | 5.68g | 23% | |
| Dietary Fiber | 18.35g | 73% | |
| Protein | 24.59g | 49% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 8.3mg | 46% | |
| Calcium | 99.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 150.46 Kcal (630 kJ) | ||
| Calories from fat | 64.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 40% | |
|---|---|---|---|
| Cholesterol | 22.62mg | 27% | |
| Sodium | 18.97mg | 3% | |
| Potassium | 276.07mg | 21% | |
| Total Carbs | 16.19g | 20% | |
| Sugars | 1.57g | 23% | |
| Dietary Fiber | 5.07g | 73% | |
| Protein | 6.8g | 49% | |
| Vitamin C | 1.8mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2.3mg | 46% | |
| Calcium | 27.5mg | 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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