Lentil Loaf
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
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."
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 40 min. Bake: 45 min.
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 or canola 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:
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, saute the carrots, onion and mushrooms in oil for 10 minutes or until tender. Add basil and parsley; saute 5 minutes longer. In a large bowl, combine the carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
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 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.