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Creamy Lentil Loaf Recipe

Here is a recipe that I have modified from a lentil loaf recipe I found at www. melissas.com. It has become my favorite meal.


1 1/2 cups dry green lentils

1 cup diced celery

1 bell pepper (red) diced

1 large onion diced

1 teaspoon chopped garlic

1 tablespoon rubbed sage

1/2 cup non-fat plain yogurt

1 1/4 cups crushed tomatoes

2/3 cup whole wheat flour

2 teaspoons salt



Cook lentils according to package instructions. While the lentils are cooking, chop up the celery, pepper, onion and garlic.

Add the chopped items to the simmering lentils (after lentils are soft) with the sage. Stir and let simmer for about 5 minutes.

Pour the lentil mixture into a colinder. Let it drain really well.

Pour the drained mixture into a large mixing bowl. Stir in the yogurt and crushed tomatoes.

Then, slowly sprinkle in the flour and the salt while stirring constantly. 

Pour the lentil mixture into a 9x13 non-stick sheet sprayed with non-stick spray.

Bake at 350 for 45 minutes.

Dribble the top of the loaf with catsup and spread it over the top to coat.