Lentil Rice Loaf

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

  • 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
  • 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.
  • 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.
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