4 cups water
1 cup lentils
3/4 cup rolled oats
1 small onion -- finely chopped
2 stalks celery -- finely chopped
5 slices whole grain bread -- crumbled
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon parsley
salt and pepper -- to taste
1 1/2 teaspoons enerG Egg Replacer -- mixed with
2 tablespoons water
8 ounces tomato sauce -- canned
1. Preheat oven to 400ºF.
2. Place the 4 cups of water in a medium saucepan and bring to a boil. Rinse the lentils in a colander. Add lentils to the boiling water, reduce heat, cover, and simmer for 45 minutes.
3. Meanwhile, combine the onion, celery, oats, crumbled bread, garlic, salt, sage, and pepper, parsley, and celery in a large bowl.
4. Drain the lentils. Add the egg replacer, lentils, and tomato sauce to the bread and vegetable mixture. Mix well.
5. Lightly coat 2 loaf pans with cooking spray. Place the mixture in the prepared loaf pans and press down firmly with the back of a spoon. Bake, uncovered, for 45 minutes. Let stand 10 minutes, then invert onto a serving plate. Cut into slices to serve.
Yield: "2 loaves"
Per Serving: 130 Calories; 1g Fat (8.4% calories from fat); 7g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
Serving Ideas : Serve this with garlic mashed potatoes, gravy, bread stuffing, and steamed vegetables. It also makes great sandwiches for lunch.