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| Recipe: Simple Lentil Loaf |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 50 min.
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| |
| Ingredients: |
- 2 cup cooked lentils
- 1 cup quick oatmeal
- 1/2 cup onion\cooked, chopped
- 1 clove garlic, minced
- 2 cup tomato sauce
- 1-1/2 tsp. Italian herb seasoning
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|
| Cooking Directions: |
Preheat oven to 350° F. Combine all ingredients and salt
and pepper to taste in a bowl. Mix thoroughly and press mixture into
a lightly oiled loaf pan. Bake 50
minutes. |
| |
| Per Serving:
calories 235, fat 4.1g, calories from fat 16%, protein 13.8g, cholesterol 0.0mg, dietary fiber 13.2g
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| Nutrients |
Exchanges |
| Calories |
235 |
Milk Exchanges |
0.0 |
| Protein |
13.8g |
Vegetable Exchanges |
2.0 |
| Carbohydrates |
43.8g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
13.2g |
Bread Exchanges |
2.2 |
| Sugar |
7.8g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
4.1g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.2g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.4g |
Fat Exchanges |
0.0 |
| Poly-unsaturated Fat |
1.6g |
| % Calories from Fat |
16% |
|
|
| Cholesterol |
0.0mg |
| Sodium |
744.5mg |
| Vitamins |
Minerals |
| Vitamin A |
126.9IU |
Calcium |
59.5mg |
| Thiamin (B1) |
1.2mg |
Copper |
0.7mg |
| Riboflavin (B2) |
1.5mg |
Iron |
5.3mg |
| Niacin (B3) |
2.6mg |
Magnesium |
91.1mg |
| Vitamin B6 |
0.4mg |
Manganese |
1.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
315.5mg |
| Vitamin C |
18.8mg |
Potassium |
916.3mg |
| Vitamin E |
3.0IU |
Selenium |
11.1mcg |
| Folate |
195.5mcg |
Sodium |
744.5mg |
| Pantothenic Acid |
1.3mg |
Zinc |
2.2mg |
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