| 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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