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Steam the carrots until tender. Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf. Mix together the cooked carrots and lentils. Mash them coarsely with a potato masher. Add the remaining ingredients and mix well. Pack the mixture into a well-oiled loaf pan. Decorate the top of the loaf with nut halves, if desired. Bake at 350 degrees for 35-40 minutes, or until firm and golden brown. After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter. For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable. Serve with the sauce of your choice. From the files of DEEANNE
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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 25 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 171.1mg||5 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 21.8g|
|Protein 6.6g||9 %|
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Calories per serving: 153
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