Carrot-Lentil Loaf

Ingredients

• 2 cups carrots sliced
• 2 cups lentils cooked
• 1 large eggs 
• 2 large egg whites 
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 0.5 cup garlic-and-herb breadcrumbs 
• 2 tablespoons catsup 
• 1 tablespoon olive oil 
• 2 cups onion vertically sliced
• 0.5 cup quick-cooking oats 
• 0.5 teaspoon salt 
• 0.3 cup walnuts coarsely chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• loaf pan

Directions

1. Preheat oven to 35
2. Steam carrot, covered, 15 minutes or until tender.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion and ginger; saut 7 minutes or until golden.
5. Combine the carrot, onion mixture, lentils, and the next 4 ingredients (lentils through egg) in a food processor, and process until smooth.
6. Combine carrot mixture, oats, breadcrumbs, walnuts, and salt in a large bowl. Spoon mixture into an 8 x 4-inch loaf pan coated with cooking spray.
7. Bake at 350 for 45 minutes.