Carrot-Lentil Loaf

1 Review
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Yield
6 servings
March 2001
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Steam carrot, covered, 15 minutes or until tender.

Step 3

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

Step 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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Ratings & Reviews

swimsalone's Review

swimsalone
August 25, 2011
I was very disappointed in this recipe. I am a long-time vegetarian and thought the ingredients sounded both delicious and wholesome, but it turned out to be completely inedible. The texture was mealy and unpleasant, and my first reaction was that it tasted like dirt. Very, very bland, and I wound up tossing the entire loaf. So disappointing, but this is one of the rare times Cooking Light has let me down. I guess I will continue the search for a yummy vegetable meatloaf alternative.