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

Recipe by Cooking Light March 2001


Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

250 calories; calories from fat 30%; fat 8.2g; saturated fat 1.1g; mono fat 3.1g; poly fat 3g; protein 12.3g; carbohydrates 33.8g; fiber 6g; cholesterol 37mg; iron 3.6mg; sodium 477mg; calcium 60mg.