Carrot-Lentil Loaf

recipe
Serve with mashed potatoes or on toasted bread as a sandwich filling.
1

Would not make again

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 1.1 g
Monofat 3.1 g
Polyfat 3 g
Protein 12.3 g
Carbohydrate 33.8 g
Fiber 6 g
Cholesterol 37 mg
Iron 3.6 mg
Sodium 477 mg
Calcium 60 mg

Ingredients

2 cups sliced carrot
1 tablespoon olive oil
2 cups vertically sliced onion
1 tablespoon minced peeled fresh ginger
2 cups cooked lentils
2 tablespoons chopped fresh cilantro
2 tablespoons ketchup
2 large egg whites
1 large egg
1/2 cup quick-cooking oats
1/2 cup garlic-and-herb breadcrumbs
1/3 cup coarsely chopped walnuts
1/2 teaspoon salt
Cooking spray

Preparation

Preheat oven to 350°.

Steam carrot, covered, 15 minutes or until tender.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger; sauté 7 minutes or until golden.

Combine the carrot, onion mixture, lentils, and the next 4 ingredients (lentils through egg) in a food processor, and process until smooth. Combine carrot mixture, oats, breadcrumbs, walnuts, and salt in a large bowl. Spoon mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes.

Note:

March 2001
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