Chili Lentil Loaf

Demonstrated by: Ryan Tatsumoto
Thanksgiving Recipes - November 1, 1997.



3/4 cup dried lentils
1 small onion, chopped
1 clove garlic, minced
1 teaspoon olive oil
1 can (15 oz) reduced-sodium kidney beans, drained
1 can (4 oz) roasted green chilies, drained
1 can (4 oz) chopped olives, drained
1 small tomato, chopped
2 tablespoons salt-free chili powder
1 teaspoon cumin powder
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried cilantro leaves
1 teaspoon dried oregano leaves
3 egg whites
1 cup 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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