Saturday, May 8, 2010

Lentil Loaf

1 can (14 ½ oz) vegetable broth
¾ cup lentils, rinsed
1 ¾ cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
1 T olive oil
2 T minced fresh basil or 2 t dried basil
1 T minced fresh parsley
½ cup cooked brown rice
Egg replacer for 2 eggs
½ t garlic powder
½ t salt
¼ t pepper
2 T tomato paste
2 T water

In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. In a nonstick skillet, sauté the carrots, onion and mushrooms in oil for 10 minutes or until tender. Add basil and parsley; sauté 5 minutes longer. In a large bowl, combine the carrot minutes, cooked lentils, cheese rice, egg, egg white, garlic powder, salt and pepper; mix well.

Transfer to a 9x5x3 6loaf9 pan coated with nonstick cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake at 350˚ for 45-50 minutes or until a meat thermometer inserted into the center reads 160˚. Let stand for 10 minutes before cutting. Yield: 6 servings.

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