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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 Crisco® Pure 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 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,

2 of 2

Lentil Loaf (continued)

Directions (continued)

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.

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.