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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Try this as an entree with mashed or roasted potatoes on the side. The origin clipping said to try it sliced as a sandwich filling too. I think this was originally a Cooking Light recipe. Ingredients:
2 cups sliced carrots |
1 tablespoon olive oil |
2 cups vertically sliced onions |
1 tablespoon minced peeled fresh ginger |
2 cups cooked lentils |
2 tablespoons chopped fresh cilantro |
2 tablespoons ketchup |
2 large egg whites |
1 large egg |
1/2 cup quick-cooking oats |
1/2 cup garlic and herb-seasoned breadcrumbs |
1/3 cup coarsely chopped walnuts |
1/2 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 350 degrees. Steam carrot, covered, 15 minutes or until tender.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger; saute 7 minutes or until golden.
3. 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 350 degrees for 45 minutes.
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