Title: Chili Lentil Loaf
Categories: Vegetarian, Loaf
Yield: 6 Servings
3/4 c Dried lentils
1 sm Onion; chopped
1 cl Garlic; minced
1 ts Olive oil
15 oz Can reduced-sodium kidney
-beans; drained
4 oz Roasted green chiles;
-drained
4 oz Chopped olives; drained
1 sm Tomato; chopped
2 tb Salt-free chili powder
1 ts Cumin powder
1 ts Salt
1/2 ts Pepper
1 tb Dried cilantro leaves
1 ts Dried oregano leaves
3 Egg whites
1 c Quick-oats
Rinse lentils and cook according to package directions; drain.
Oven at 350 F. Grease a 9x5x3" loaf pan. In a small
skillet, saute onion and garlic in olive oil; set aside. In a
mixing bowl, mash kidney beans into a coarse paste. Add cooked
lentils, onion and garlic mixture, chiles, olives, tomato,
seasonings, and egg whites; mix well. Stir in oats until
mixture has the consistency of uncooked meatloaf. Press
into prepared pan. Bake 30 minutes.
