"I tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: add sliced loaf to pita pockets and top with lettuce, tomato, cucumber, and tzatziki."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. Cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. Cool lentils slightly and add to a food processor; blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. Pour lentil mixture into the prepared loaf pan.
Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.