Lentil Nut Loaf

8 Servings

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Lentil Nut Loaf Ingredients

4 c Chicken broth	2 Egg whites
1 c Lentils	1 cn Tomato sauce (8 oz)
1 tb Finely chopped fresh parsley	3 tb Chili sauce
1/2 c Diced onion	1/2 ts Garlic powder
1/2 c Diced celery	1/2 ts Poultry seasoning
1/4 c Finely chopped walnuts	1/2 ts Ground sage
2 tb Finely chopped walnuts	1 tb Prepared horseradish
4 sl Whole wheat bread, crumbled	1/8 ts Black pepper

Instructions for Lentil Nut Loaf

Preheat oven to 350F. Lightly coat a 9x5x2" loaf pan with nonstick cooking spray. In a medium saucepan, bring the chicken broth to a boil. To the boiling broth, add the lentils and parsley and cover the saucepan,. Reduce the heat to low, and cook for 45 minutes. Drain the lentils, and set aside to cool. In a large bowl, combine the cooked lentils with the remaining ingredients. Mix well. Place the mixture in the prepared pan, and press down firmly with the back of a spoon. Bake uncovered for 45 minutes. Let the loaf sit for 10 minutes, then invert onto a serving plate. Cut into slices, and serve with a mushroom, tomato or chili sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: ChickenCuisine: Uncategorized