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Title: Chili Lentil Loaf
Yield: 1 Servings

Ingredients

    3/4 c  dried lentils
      1 sm onion; chopped
      1    clove garlic; minced
      1 ts olive oil
      1 cn (15 oz) reduced-sodium
           -kidney beans; drained
      1 cn (4 oz) roasted green
           -chilies; drained
      1 cn (4 oz) chopped olives;
           -drained
      1 sm tomato; chopped
      2 tb salt-free chili powder
      1 ts cumin powder
    1/2 ts salt; (up to 1)
    1/2 ts pepper
      1 tb dried cilantro leaves
      1 ts dried oregano leaves
      3    egg whites
      1 c  quick-oats

Instructions

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, saut‚ 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@juno.com (Nadia I Canty) on Mar 25,
1998

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