Are people still asking you where you get your protein? Protein needs
can easily be met by consuming a variety of plant protein sources over
an entire day. To get the best benefit from the protein you consume, it
is important to eat enough calories to meet your energy needs.
Looking for a new Thanksgiving tradition? Try a Three Sisters Garden.
Sun-Dried Tomato Lentil Loaf
This is an upscale version of a lentil loaf, a delicious alternative to meat loaf. The sun-dried tomatoes add a tangy, caramelized flavor.
1 onion, chopped
3 cloves garlic, chopped
1 1/2 cups water
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
1 teaspoon fresh thyme
3/4 cup green lentils
1/2 cup sun-dried tomatoes
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Over medium heat, sauté the onion until lightly browned. Add the garlic and sauté for 2 more minutes. Add the water, paprika, pepper, and thyme and bring the water to a boil. Add the lentils and stir. Bring the water back to a boil, cover the pot, reduce heat to low, and cook the lentils for 20 to 25 minutes.
Puree the lentils, with the sun-dried tomatoes, balsamic vinegar, and salt until the mixture is coarsely ground.
Line a small loaf pan with parchment paper. Press the lentil-and-tomato mix into the loaf pan and cover with foil. Bake at 325 F for 30 to 40 minutes.
Uncover the lentil loaf once it comes out of the oven. Allow the lentil loaf and pan to cool enough to safely handle. Using a knife or thing spatula, separate the edge of the lentil loaf from the parchment paper. Place a plate over the loaf pan and quickly turn it over. Tap on the pan to help the loaf separate from the pan. Gently remove the pan. Slice the lentil loaf.
Per serving: 164 calories, 11g protein, 30 g carbohydrate, 5 g sugar, 0.6 g total fat, 3% calories from fat, 17 g fiber, 451 mg sodium
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.