Moroccan lentil 'meatloaf'

"Looking for a vegan main for Christmas this year? Give an American meatloaf a vegan makeover with this Moroccan lentil 'meatloaf', filled with walnuts, mushrooms and sweet potato and coated in a spicy harissa tomato sauce for a festive centrepiece."
Prep time:
15 min
Cook time:
1 hr 35 min
Servings:
8 people

Health Score

High
Medium
Low
9.4 / 10
High score

Glycemic Index

Index
43
Low
Load
17
Moderate

Nutrition per serving:

Calories340.69 kcal17%
Fat15.83 g23%
Carbs39.15 g15%
Sugars12.06 g13%
Protein11.80 g24%
Sodium316.16 mg16%
Fiber10.71 g38%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
43
Low
Glycemic Load
17
Moderate

Ingredients

1 sweet potato, peeled and chopped
2 tbsp olive oil
1 onion, diced
3 garlic cloves, chopped
150g mushrooms, chopped
2 x 390g tins green lentils, drained
100g walnuts
100g dried apricots, chopped
4 tsp ras el hanout
20g gluten-free oats
2 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, chopped
1 tsp sugar
400g tin chopped tomatoes
4 tsp harissa paste
2 tsp ground cinnamon
parsley, chopped
toasted flaked almonds, handful

Directions

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