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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Writes Tracy Fleming from Phoenix, Arizona, This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. Ingredients:
1 can (14-1/2 ounces) vegetable broth |
3/4 cup lentils, rinsed |
1-3/4 cups shredded carrots |
1 cup finely chopped onion |
1 cup chopped fresh mushrooms |
1 tablespoon olive oil |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1 tablespoon minced fresh parsley |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup cooked brown rice |
1 egg |
1 egg white |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons tomato paste |
2 tablespoons water |
Directions:
1. In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer 30 minutes or until tender. In a nonstick skillet, saute carrots, onion and mushrooms in oil 10 minutes or until tender. Add basil and parsley; saute 5 minutes.
2. Preheat oven to 350°. In a large bowl, combine carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
3. Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake 45-50 minutes or until a thermometer inserted into the center reads 160°. Let stand 10 minutes before cutting. Yield: 6 servings.
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