Sweet Potato and Lentil Loaf

 

So it has been 3 days since I made a meal that wasn’t cereal. For those of you who know me, know that I have a weird attachment/addiction to cereal. I’ve had a lot of work to do recently as well as going salsa dancing with my friend Rosie a ridiculous amount of hours this week (Will have been 13 hours after tonight! Maybe cereal isn’t the only thing I am obsessed with….) and just havn’t had time, or the will power to be bothered to cook. So I bought a big box of stuff called Muesli Knusper (It’s a bit like country crisp) with dried fruits, and that has been my life for the past couple of days (and for those of you who say that isn’t a balanced diet, I had porridge too 😉 ) I’m only joking did have fruit…. but it is terrible.

 

So here it is, my solid meal for the week: Vegan sweet potato lentil and other veg loaf.

 

Fun Facts:

Lentils are one per cent fat and 44 per cent insoluble dietary fibre, which helps eliminate blood cholesterol. They contain Vitamins A and C and other phytochemicals that help prevent disease.

Other angelic properties include a long list of proteins and complex carbohydrates which among other good deeds suppress the appetite.

Ill stop talking now 🙂

Ingredients (Serves 4 ish)

• 1  cups lentils
• 1/2 cup brown rice
• 1 cup grated sweet potato
• 2 cups water or vegetable broth
• 1 spring large onion, diced
• 1 red pepper
• 2 cloves garlic, minced
• 3 tbsp coconut oil
• 1/2 tsp salt
• 1/4 cup tomato passata
• 2 tbs soy sauce
• 1/2 tsp sage
• 1/2 tsp Italian seasoning

Method

Pre-heat oven to 350 degrees.

In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes (5-10 if quick cook). Drain thoroughly then mash the lentils until they are half mashed.

Cook the rice following packet instructions

Sautee the spring onions and garlic in olive oil for 3 to 5 minutes, or until soft. Add the chopped pepper and grated sweet potato (peas would be nice too)

Combine the veg mixture, with the mashed lentils and add the rice, salt, tomato pasata, 1tbs soy sauce sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra pasata and 1 tbs soy sauce on top

Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.

 

Nutritional information (from Calorie Count):
Calories: 325; Calories from Fat: 69
% Recommended Daily Value:
Total Fat: 7.6g; 12%
Saturated Fat: 1.1g; 5%
Cholesterol: 0mg; 0%
Sodium: 315mg; 13%
Total Carbohydrates: 50.0g; 17%
Dietary Fiber: 15.5g; 62%
Protein: 14.4g
Vitamin A 2%, Vitamin C 11%, Calcium 5%, Iron 25%

• diet
• lentil loaf
• lentils
• low fat
• non fat
• suppress appetite
• sweet potato
• vegan
• Vegetables
• vegetarian