Carrot-Lentil Loaf

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.

• Ready In: 45 mins
• 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

1. Preheat oven to 350 degrees. Steam carrot, covered, 15 minutes or until tender.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger; saute 7 minutes or until golden.
3. 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.