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lentil-loaf-5 recipe

Date: Wed, 29 Oct 1997 19:03:56 -0600
From: Ladyveg@webtv.net (Rachel Sincere)

Hello!  Here's a recipe that we like.  It wouldn't fool anyone into
thinking it is m**t, but it is very good.  My loaf didn't hold
together very well.  But it tasted wonderful!

Adapted From: Lean and Luscious and Meatless by Bobbie Hinman and
Mollie Snyder

Lentil Loaf
4 Cups water
1 Cup lentils, uncooked
1/2 Cup very finely chopped onions
1/2 Cup very finely chopped celery
1/4 Cup plus 2 Tablespoons bread crumbs
5 slices whole wheat bread, crumbled
2 eggs worth Ener-G egg replacer
1 8-oz can tomato sauce
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

Bring water to a boil in a medium saucepan.  Add lentils, cover, and
cook on low heat 45 minutes.  Drain.

Preheat oven to 350 degrees.

Lightly oil a 4x8 loaf pan or spray with nonstick cooking spray.

In a large bowl, combine cooked lentils with remaining ingredients.  Mix
well.  Place mixture in prepared pan and press down firmly with the back
of a spoon.

Bake, uncovered, 45 minutes.

Let stand 10 minutes, then invert onto a serving plate.  Cut into slices
and serve.

Makes 6 servings.  Per serving:  15 g protein, 6 g fat, 37 g carbs, 280
mg sodium.  2/3 vegetable serving, 1/2 fat serving, 2 protein servings,
1 bread serving.  (diabetic exchange)

kwvegan vegan