Serve with mashed potatoes or on toasted bread as a sandwich filling.
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
How to Make It
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.