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Chili Lentil Loaf

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

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

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