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Cheese and Lentil Loaf

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  Lentils 175 Gram (Soaked Overnight, 6 Ounce)
  Garlic 1 Clove (5 gm), peeled and crushed
  Onions 1 Small, peeled and finely chopped
  Green pepper To Taste, cored and chopped
  Cheese 50 Gram, grated (2 Ounce, Flavored)
  Grated parmesan cheese 2 Tablespoon
  Parsley 2 Tablespoon
  Eggs 2 , beaten
  French mustard 1 Teaspoon
  Salt To Taste

1. Drain the lentils and put in a pan with water to cover; add the garlic. Bring to the boil and simmer for 20-30 minutes, until tender. Drain thoroughly.
2. Mix the cooked lentils with the chopped onion, green pepper, cheeses, parsley, beaten eggs, 3 tablespoons consomme, mustard, and salt and pepper to taste.
3. Put the mixture into a greased and lined 450 g (1 lb) loaf tin. Cover with lightly greased foil. Bake in a preheated oven for 1 hour.
4. Allow the loaf to cool for a few minutes in its tin.
5. Turn out and serve with more warmed beef consomme.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 291 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 125.5 mg41.8%

Sodium 347.5 mg14.5%

Total Carbohydrates 31 g10.3%

Dietary Fiber 14.1 g56.6%

Sugars 2.6 g

Protein 21 g42.1%

Vitamin A 18.6% Vitamin C 24.6%

Calcium 23.1% Iron 24.8%

*Based on a 2000 Calorie diet

Cheese And Lentil Loaf Recipe