Almond Lentil Loaf
This delicious recipe from David Kirsch packs in plenty of fiber for far less calories than your average loaf.
- 3 cups water
- 1 cup dry lentils
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2/3 cup chopped carrot
- 1/3 cup chopped celery
- 2 egg whites, lightly beaten
- 1 tablespoon whole wheat flour
- 3/4 cup chopped unsalted raw almonds
- 1 teaspoon dried thyme
- In a medium saucepan, bring the water to a boil.
- Add the lentils, cover, and simmer until the lentils are soft, about 45 minutes. Set aside.
- Heat the oil in a nonstick skillet over medium-high heat. Add the onion and garlic, stirring frequently until the onion is translucent. Add the carrot and celery. Reduce heat to low and cover, cooking until the carrot is tender, about 10 to 15 minutes. Let cool.
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the lentils, vegetable mixture, and remaining ingredients.
- Spoon the mixture into an oiled loaf pan. Bake until firm, about 45 minutes. Serve warm.
Per serving: 209 kcal cal., 7 g fat (1 g sat. fat), 35 mg sodium, 12 g fiber, 3 g sugar, 12 g pro., 64 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet