Carrot-Lentil Loaf

Name: Carrot-Lentil Loaf
Cook time: 45 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 cups sliced carrots; 1 tablespoon olive oil; 2 cups vertically sliced onions; 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-seasoned breadcrumbs; 1/3 cup coarsely chopped walnuts; 1/2 teaspoon salt; cooking spray

Submitted by pansies

"Try this as an entree with mashed or roasted potatoes on the side. The origin clipping said to try it sliced as a sandwich filling too. I think this was originally a Cooking Light recipe."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 6

ingredients

2 cups sliced carrots
1 tablespoon olive oil
2 cups vertically sliced onions
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-seasoned breadcrumbs
¹⁄₃ cup coarsely chopped walnuts
¹⁄₂ teaspoon salt
cooking spray

directions

Preheat oven to 350 degrees. Steam carrot, covered, 15 minutes or until tender.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger; saute 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 degrees for 45 minutes.