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Receta Chili Lentil Loaf

Name: Chili Lentil Loaf
Ingredients: 3/4 c. Dry lentils; 1 sm Onion, minced; 1 x Clove garlic, chopped; 1 tsp Extra virgin olive oil; 1 can (15 ounce) reduced-sodium kidney beans, liquid removed; 1 can (4 ounce) roasted green chilies, liquid removed; 1 can (4 ounce) minced olives, liquid removed; 1 sm Tomato, minced; 2 Tbsp. Salt-free chili pwdr; 1 tsp Cumin pwdr; 1/2 tsp Salt, (up to 1); 1/2 tsp Pepper; 1 Tbsp. Dry cilantro leaves; 1 tsp Dry oregano leaves; 3 x Egg whites; 1 c. Quick-oats

de Global Cookbook

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Ingredientes

3/4 c. Dry lentils
1 sm Onion, minced
1 x Clove garlic, chopped
1 tsp Extra virgin olive oil
1 can (15 ounce) reduced-sodium kidney beans, liquid removed
1 can (4 ounce) roasted green chilies, liquid removed
1 can (4 ounce) minced olives, liquid removed
1 sm Tomato, minced
2 Tbsp. Salt-free chili pwdr
1 tsp Cumin pwdr
1/2 tsp Salt, (up to 1)
1/2 tsp Pepper
1 Tbsp. Dry cilantro leaves
1 tsp Dry oregano leaves
3 x Egg whites
1 c. Quick-oats

Direcciones

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, saute/fry onion and garlic in extra virgin olive oil; set aside. In a large mixing bowl, mash kidney beans into a coarse paste. Add in cooked lentils, onion and garlic mix, green chilies, olives, tomato, seasonings, and egg whites; mix well. Stir in oats till mix has the consistency of uncooked meatloaf. Press into prepared pan. Bake for 30 min.
Makes 6 to 8servings