->Lentil Nut Loaf 02 <-

Makes six servings.

4 cups water

1 cup lentils, uncooked (7 1/2oz)

1/2 cup very finely chopped onions

1/2 cup very finely chopped celery

1/4 cup plus 2 tbls finely chopped walnuts (1 1/2 oz)

5 slices whole wheat bread, crumbled (1-oz slices)

2 egg whites

8-oz can salt-free (or regular) tomato sauce

1/2 tsp garlic powder

1/2 tsp ground sage

1/4 tsp salt

1/4 tsp pepper

Bring water to a boil in a medium saucepan. Add lentils, cover,

45 minutes. Drain. Preheat oven to

4" x

8" loaf pan or spray with a nonstick cooking

spray. In a large bowl, compbine cooked lentils with remaining

ingredients. Mix well. Place mixture in prepared pan and press

down firmly with the back of a spoon.

45 minutes. Let stand 10 minutes, then invert

onto a serving plate. Cut into slices to serve.