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White Bean and Lentil Spread

Beans taste anything but basic in this simple spread featuring lentils, curry spices, and aromatic vegetables.

Ingredients

Serves: Prep:  15min |Cook: 45min |Total: 1hr 20min
              

Directions

1.
Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with cooking spray.
2.
In a small saucepan, bring the sherry to a boil over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes. Remove from the heat.
3.
In a medium bowl, mash the lentils, navy beans, and egg. Stir in the onion mixture, parsley, curry powder, basil, paprika, salt, and nutmeg. Add the bread crumbs and Parmesan, and mix well. Spoon the mixture into a round casserole, smoothing the top with a rubber spatula.
4.
Bake for 40 minutes, or until slightly browned. Cool for 20 minutes before serving from the casserole.

Nutritional Facts per serving

CALORIES 147.2 CAL

FAT 2 G

SATURATED FAT 0.8 G

CHOLESTEROL 28.6 MG

SODIUM 250.1 MG

CARBOHYDRATES 22.5 G

TOTAL SUGARS 1.8 G

DIETARY FIBER 6.3 G

PROTEIN 9.6 G
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