Carrot-Lentil Loaf

[Guest guest]

* Exported from MasterCook *

 

Carrot-Lentil Loaf

 

Recipe By :Bharti Kirchner, Cooking Light, March 2001

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sliced carrot

1 tablespoon olive oil

2 cups vertically sliced onion

1 tablespoon minced peeled fresh ginger

2 cups cooked lentils

2 tablespoons hopped fresh cilantro

2 tablespoons ketchup

2 large egg whites

1 large egg

1/2 cup quick-cooking oats

1/2 cup garlic-and-herb breadcrumbs

1/3 cup coarsely chopped walnuts

1/2 teaspoon salt

cooking spray

 

Preheat oven to 350°

 

Steam carrot, covered, 15 minutes or until tender.

 

Heat oil in a large nonstick skillet over medium-high heat. Add onion and

ginger; sauté 7 minutes or until golden.

 

Combine the carrot, onion mixture, lentils, and the next 4 ingredients (lentils

through egg) in a food processor, and process until

smooth. Combine carrot mixture, oats, breadcrumbs, walnuts, and salt in a large

bowl. Spoon mixture into an 8 x 4-inch loaf pan

coated with cooking spray. Bake at 350º for 45 minutes.

 

Calories 250 (30% from fat); Fat 8.2g (sat 1.1g, poly 3g); Protein 12.3g; Carb

33.8g; Fiber 6g; Chol 37mg; Iron 3.6mg; Sodium 477mg;

Calc 60mg

 

Description:

" Serve with mashed potatoes or on toasted bread as a sandwich filling "

S(Formatted by):

" KETS on 4/25/01 "

 

- - - - - - - - - - - - - - - - - - -