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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a
boil, reduce heat, cover and simmer until lentils are soft and water has
been absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9" loaf pan.
Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into
slices and serve warm.
This goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed potatoes
leftover, I stuff the pocket with both. Mmmm! Enjoy!
Nutrition Info per serving:
341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol,
445mg sodium, 8g fiber.
Ingredients:
2 Cup(s) Dry brown lentils, rinsed
1 Bay leaf
1 Cup(s) Uncooked fine bulgur wheat
1 Cup(s) Soft whole-wheat bread
1 Egg substitute, beaten
1 Tablespoon(s) Red pepper flakes, dried
1 medium Onion, chopped
1 Clove garlic, crushed
1 Teaspoon(s) Cayenne (to taste)
2 Teaspoon(s) Dried oregano
1 Teaspoon(s) Dried tarragon
3 Tablespoon(s) Tomato paste or tomato |
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