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Ingredientes
- 1/2 c. Red lentils
- 1/2 tsp Extra virgin olive oil
- 1/2 lrg Onion
- 1/8 c. Minced basil
- 2 sm Tomatoes
- 30 gm Romano cheese
- 1/2 c. Grnd hazelnuts
- 1/4 c. Tomato puree
- 1/2 c. Wholegrain breadcrumbs
- 1/2 Tbsp. Extra virgin olive oil
- 1/2 x Garlic clove
- 1/2 x Red pepper
- 1 1/2 x Tomatoes
Direcciones
- Preparation: Chop the onion and peppersPeel and slice the tomatoes for the loaf Peel, seed and chop the tomatoes for the sauce Crush the garlic clove 1 Place the lentils in a pan and cover with cool waterBring to the boil, reduce heat and cover and simmer till the lentils are tender. Drain well
- 2 Heat the oil in the panAdd the onion and cook over gentle heat till it is soft Combine the onion and lentils, grnd hazeenuts, tomato puree and basil.
- Spoon the mix into a greased and line 20* 10cm loaf tin.
- Cover with the sliced tomatoes, cheese, and breadcrumbs.
- 3 Bake a 180C for 30-35 min
- 4 Prepare the sauce while the loaf is baking.
- Heat the oil in the pan , add in the garlic and cook over a low heat for 2-3 min. Add in the peppers and tomatoes. Cook till the mix thickens.
- 5 Serve warm or possibly cool , with sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 2 servings | |
| Calories 383 | |
| Calories from Fat 128 | 33% |
| Total Fat 14.78g | 18% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 318mg | 13% |
| Potassium 1139mg | 33% |
| Total Carbs 44.54g | 12% |
| Dietary Fiber 19.0g | 63% |
| Sugars 9.49g | 6% |
| Protein 21.0g | 34% |
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