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Lentil Loaf

This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
  • Total Time
    Prep: 35 min. Bake: 45 min. + standing
  • Makes
    6 servings

Ingredients

  • 3/4 cup brown lentils, rinsed
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 tablespoon olive oil
  • 1-3/4 cups shredded carrots
  • 1 cup finely chopped onion
  • 1 cup chopped fresh mushrooms
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh parsley
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup cooked brown rice
  • 1 large egg
  • 1 large egg white
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons water

Directions

  • Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes.
  • Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray.
  • In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly.
  • Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf.
  • Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts
1 slice: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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