Lentil Loaf Recipe

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, 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.

Lentil Loaf published in Light & Tasty June/July 2002, p43