Chili lentil loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Dried lentils |
| 1 | small | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Olive oil |
| 1 | can | (15 oz) reduced-sodium kidney beans; drained |
| 1 | can | (4 oz) roasted green chilies; drained |
| 1 | can | (4 oz) chopped olives; drained |
| 1 | small | Tomato; chopped |
| 2 | tablespoons | Salt-free chili powder |
| 1 | teaspoon | Cumin powder |
| ½ | teaspoon | Salt; (up to 1) |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Dried cilantro leaves |
| 1 | teaspoon | Dried oregano leaves |
| 3 | Egg whites | |
| 1 | cup | Quick-oats |
Directions
Rinse lentils and cook according to package directions; drain well. Preheat electric oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan. In a small skillet, sauté onion and garlic in olive oil; set aside. In a large mixing bowl, mash kidney beans into a coarse paste. Add cooked lentils, onion and garlic mixture, green chilies, olives, tomato, seasonings, and egg whites; mix well. Stir in oats until mixture has the consistency of uncooked meatloaf. Press into prepared pan. Bake for 30 minutes. Makes 6 to 8 servings
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998