Lentil Rice Loaf

Lentils and rice join forces for a flavorful meatless loaf topped with spaghetti sauce. Serve steamed spinach on the side.

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  • prep time 45 min
  • total time 2 hr 0 min
  • ingredients 10
  • servings 6
 

Ingredients

3
cups water
3/4
cup uncooked lentils, sorted, rinsed
1
cup uncooked regular long-grain white rice
1/2
cup finely chopped onion
1/2
teaspoon salt
1
(14-oz.) jar spaghetti sauce
1/2
cup unseasoned dry bread crumbs
1/2
cup shredded carrot
1/8
teaspoon coarse ground black pepper
1
egg, slightly beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, combine water and lentils. Bring to a 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°F. Grease 8x4-inch loaf (1 1/2-quart) baking dish. (Do not use metal pan). Add 1/4 cup of the spaghetti sauce and remaining ingredients to lentil mixture; mix well, mashing mixture slightly while mixing. Press mixture firmly in greased dish.
  • 3 Bake at 350°F. for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert loaf onto serving platter.
  • 4 In small saucepan, heat remaining spaghetti sauce for 3 to 4 minutes or until hot. To serve, slice loaf; place on individual serving plates. Spoon warm sauce over each slice.
  • 1 In medium saucepan, combine water and lentils. Bring to a 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°F. Grease 8x4-inch loaf (1 1/2-quart) baking dish. (Do not use metal pan). Add 1/4 cup of the spaghetti sauce and remaining ingredients to lentil mixture; mix well, mashing mixture slightly while mixing. Press mixture firmly in greased dish.
  • 3 Bake at 350°F. for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven; cool 10 minutes. Loosen edges with knife, if necessary; invert loaf onto serving platter.
  • 4 In small saucepan, heat remaining spaghetti sauce for 3 to 4 minutes or until hot. To serve, slice loaf; place on individual serving plates. Spoon warm sauce over each slice.

EXPERT TIPS

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Expert Tips

Lentils, small disk-shaped legumes about the size of peas, are the oldest cultivated legume, with references dating back to around 2400 B.C. Unlike other dried legumes, lentils require no soaking; they become tender in 30 to 40 minutes of cooking. Lentils are a plant source of incomplete protein, so are best paired with grains such as rice to provide a complete, higher quality protein. A 1/2-cup serving of cooked lentils is an excellent source of fiber and folic acid and a good source of iron as well as lesser amounts of other vitamins and minerals. Dried lentils are widely available and should be stored tightly covered at room temperature. They will keep up to eight months. Red, brown, yellow or green lentils can be used interchangeably in cooking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
290
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
35mg
35%;
Sodium
540mg
540%;
Total Carbohydrate
52g
52%
(Dietary Fiber
10g
10%
  Sugars
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
10%;
Calcium
6%;
Iron
25%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.