Lentil, Roasted Pepper & Spinach Vegetable Loaf Recipe

By sz8jm9

Women's Day Magazine
WW Pts Plus = 6

Nutrition Facts per 6 Servings:
Calories 267
Total Fat 9g
Saturated Fat 3g
Cholesterol 79mg
Sodium 731mg
Total Carbohydrates 27g
Dietary Fiber 10g
Protein 17g

Ingredients

• 2 large eggs
• 2 Tbsp olive oil
• 1 15-oz can lentils, rinsed
• 1 small red onion, finely chopped
• 2 cups baby spinach, chopped (about 2 oz)
• 1 jarred roasted red pepper, cut into 1/2-in. pieces
• 2 oz feta cheese, crumbled
• 1 6-oz package falafel mix (we used Near East)

Preparation

Step 1

1. Heat oven to 375°F. Line a rimmed baking sheet with foil.

2. In a large bowl, whisk together the eggs, oil and 2 Tbsp water. Add the lentils, red onion, spinach and roasted red pepper and mix to combine; fold in the cheese.

3. Add the falafel mix and stir to combine. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3½-in. loaf. Bake until the internal temperature registers 150°F, 30 to 35 minutes. Let rest for 5 minutes before slicing.