6 Serves
87 Mins
Preheat your oven to 190°C and grease a loaf pan.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
124 µg / 400 µgCalcium
21 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
62 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Finely dice the onion and garlic using a chef's knife on a cutting board.
Heat olive oil in a frying pan over medium heat and sauté the onion and garlic until softened.
In a large bowl, combine the cooked lentils, sautéed onion and garlic, and seasonings, mixing thoroughly.
Transfer the mixture into the prepared loaf pan, pressing it down firmly with a spatula to ensure it holds its shape.
Bake in the oven for 60 minutes until the top is golden brown and the loaf is firm to the touch.
25
g95
g20
g
Yemeni
