Lentil Loaf

1 can (14-1/2 ounces) vegetable broth
3/4 cup lentils, rinsed
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
1 tablespoon olive oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 egg
1 egg white
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water

I often make this the night before, all except the tomato paste, then pop in the oven the next night for dinner.

In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. In a nonstick skillet, saute the carrots, onion and mushrooms in oil for 10 minutes or until tender. Add basil and parsley; saute 5 minutes longer. In a large bowl, combine the carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake at 350° for 45-50 minutes or until a meat thermometer inserted into the center reads 160°. Let stand for 10 minutes before cutting.

Serving Size: makes 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user KCLIME12.