Ingredients Jump to Instructions ↓

  1. 4 c Chicken broth

  2. 1 c Lentils

  3. 1 tb Finely chopped fresh parsley

  4. 1/2 c Diced onion

  5. 1/2 c Diced celery

  6. 1/4 c Finely chopped walnuts

  7. 2 tb Finely chopped walnuts

  8. 4 sl Whole wheat bread, crumbled

  9. 2 Egg whites

  10. 1 cn Tomato sauce (8 oz)

  11. 3 tb Chili sauce

  12. 1/2 t Garlic powder

  13. 1/2 t Poultry seasoning

  14. 1/2 t Ground sage

  15. 1 tb Prepared horseradish

  16. 1/8 t Black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350'F. Lightly coat a 9x5x2" loaf pan with nonstick cooking spray. In a medium saucepan, bring the chicken broth to a boil. To the boiling broth, add the lentils and parsley and cover the saucepan,. Reduce the heat to low, and cook for 45 minutes. Drain the lentils, and set aside to cool. In a large bowl, combine the cooked lentils with the remaining ingredients. Mix well. Place the mixture in the prepared pan, and press down firmly with the back of a spoon. Bake uncovered for 45 minutes. Let the loaf sit for 10 minutes, then invert onto a serving plate. Cut into slices, and serve with a mushroom, tomato or chili sauce.


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