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Lentil loaf (ovo)
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| Artist: |
_ |
| Categories: |
Bakery, Loaf, Low-fat |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Lentils | | 6
| cup | Water | | 1
| tsp | Salt | | 1
| tsp | Pepper | | 1
| tsp | Garlic salt | | 1
| tsp | Celery salt | | 1
| cup | Fat free saltine crackers, c | | 1
| cup | Tomato sauce | | 1
| med | Green bell pepper, diced | | 2
| | Egg whites | | 1
| tbsp | Parsley, fresh |
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Procedures:
| 1 | Recipe by: susan powter cook lentils in 6 cups water for approximately 20 minutes until soft, but not mushy. | | 2 | Drain water. | | 3 | Combine seasonings, saltine crackers, tomato sauce, green bell pepper and egg whites. | | 4 | Place in loaf pan and cook at 350°F for approximately 1 hour 15 minutes or until brown on top and the juices have cooked away. | | 5 | Optional:top with additional tomato sauce and fresh parsley before cooking. | | 6 | : d/l from prodigy 12-14-9Recipe collection of sue smith. | | 7 | 1.80ss |
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