2 Tbsp Olive Oil
2 cups cooked lentils
.5 cup chopped onion
.25 cup chopped mushrooms
.25 cup chopped bell pepper
1 10 oz pkg frozen spinach, thawed and thoroughly drained/squeezed
4 large eggs

Cook the lentils as directed on package. Sautee the spinach, onions, mushrooms, and peppers in olive oil until just soft. Scramble 4-5 eggs in separate bowl. Mix together lentils and onion mixture in large bowl and let cool. Add the scrambled eggs and mix together. Put in loaf pan and bake at 350 degrees for 40 minutes or until inserted toothpick comes out clean.

Serving Size: makes 6 1.5 inch wide slices

Number of Servings: 1

Recipe submitted by SparkPeople user GLADGAD.

 

More Recipes Like This

• End-of-Summer Roasted Veggies
• Strawberry Cheesecake Shake
• Balsamic Strawberries with Ricotta Cream
• Lowfat Eggplant parmesan
• Sweet Potato and Black Bean Burrito
• Cheesy Vegetable-Stuffed Eggplant
• Southwest Pasta Salad
• Oven Roasted Sweet Potatoes
• Zesty Cranberry-Orange Relish
• Slow Cooker Vegetable Curry