Lentil Rice Loaf

Jan Cook

By
@JansTheCook

Hearty, healthy and packed with protein!


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 c
water
3/4 c
lentils, dry
1 c
uncooked regular rice
1 c
onions, finely chopped
1/2 tsp
salt
1 jar(s)
spaghetti sauce, 14 oz.
1/2 c
bread crumbs, plain
1/2 c
carrot, shredded
1/8 tsp
black pepper
1
egg. slightly beaten

Directions Step-By-Step

1
In medium saucepan, combine water and lentils. Bring to boil. Reduce heat; cover and simmer 5 minutes. Add rice, onion and salt; mix well. Cover; simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat; cool 10 minutes.
2
Heat oven to 350 degrees. Grease 8x4 inch glass loaf pan. (Do NOT use metal pan). Stir 1/4 cup of sauce and remaining ingredients into lentil mixture, mashing mixture slightly while mixing. Press mixture firmly in greased pan.
3
Bake at 350 F for 40 to 45 minutes until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert onto serving platter.
4
In small saucepan, heat remaining spaghetti sauce 3 to 4 minute or until hot. To serve, slice loaf; spoon warm sauce over each slice. 6 servings.

About this Recipe

Course/Dish: Meatloafs
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Healthy