Lentil Loaf (ovo) Recipe
Yield: 5 ServingsRecipe by luhu.jp
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 medium: Green bell pepper, diced
2: Egg whites,
1 tbsp: Parsley, fresh
Directions:
Recipe by: Susan Powter Cook lentils in 6 cups water for
approximately 20 minutes until soft, but not mushy. Drain water.
Combine seasonings, saltine crackers, tomato sauce, green bell pepper
and egg whites. Place in loaf pan and cook at 350 for approximately 1
hour 15 minutes or until brown on top and the juices have cooked
away. Optional:Top with additional tomato sauce and fresh parsley
before cooking. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
approximately 20 minutes until soft, but not mushy. Drain water.
Combine seasonings, saltine crackers, tomato sauce, green bell pepper
and egg whites. Place in loaf pan and cook at 350 for approximately 1
hour 15 minutes or until brown on top and the juices have cooked
away. Optional:Top with additional tomato sauce and fresh parsley
before cooking. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp