| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 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, 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@juno.com (Nadia I Canty) on Mar 25, 1998
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