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Ingredientes
- 2 c. dry lentils
- 1 x bay leaf
- 8 c. water
- 1 c. uncooked fine bulgur
- 1 c. soft whole-wheat bread crumbs
- 1 x egg, beaten
- 1 Tbsp. ketchup
- 1 med onion, minced
- 1 x clove garlic, crushed
- 1 tsp crumbled dry thyme
- 2 tsp crumbled dry oregano
- 1 tsp crumbled dry tarragon salt and pepper to taste
- 3 Tbsp. tomato paste
Direcciones
- Combine the lentils and bay leaf in a large pot with 6 c. water. Bring to a boil, lower the heat, cover and simmer till the lentils are soft and the water has been absorbed, about 45 min.
- Combine the bulgur and 2 c. of water in a medium saucepan. Bring to a boil, lower the heat, cover and simmer for about 15 min. Preheat the oven to 350 degrees. Transfer the lentils to a large mixing bowl. Add in the bulgur and remaining ingredients except the tomato paste. Mix with your hands till thoroughly combined. Pat the mix into a 5x9-inch loaf pan.
- Bake till hard but not dry, about 40 min. During the last 5 min of baking, brush the top with tomato paste. Let cold 15 min. Cut into slices and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 17 | 5% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 124mg | 5% |
| Potassium 846mg | 24% |
| Total Carbs 60.89g | 16% |
| Dietary Fiber 24.8g | 83% |
| Sugars 3.74g | 2% |
| Protein 21.01g | 34% |
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