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Lentil Loaf

Lentil Loaf
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."
6 ServingsPrep: 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 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 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.
  • Preheat oven to 350°. In a large bowl, combine carrot mixture,
© Taste of Home 2013

2 of 2

Lentil Loaf (continued)

Directions (continued)

  • 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 45-50 minutes or until a thermometer inserted into the
  • center reads 160°. Let stand 10 minutes before cutting. Yield: 6
  • servings.
Nutrition Facts: One serving equals 218 calories, 7 g fat (3 g saturated fat), 46 mg cholesterol, 613 mg sodium, 26 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013