Carrot-Lentil Loaf

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 3g
  • Protein: 12.3g
  • Carbohydrate: 33.8g
  • Fiber: 6g
  • Cholesterol: 37mg
  • Iron: 3.6mg
  • Sodium: 477mg
  • Calcium: 60mg


  • 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


  1. Preheat oven to 350°.
  2. Steam carrot, covered, 15 minutes or until tender.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger; sauté 7 minutes or until golden.
  4. 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.
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