2 cup lentils
6 cup water
1 tsp salt
1 tsp pepper
1 tsp garlic salt
1 tsp celery salt
1 cup fat free saltine crackers, c
1 cup tomato sauce
1 medium green bell pepper, diced
2 egg whites
1 tbsp parsley, fresh
A Recipe for
Lentil Loaf (Ovo)
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This Recipe for Lentil Loaf (Ovo) is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Lentil Loaf (Ovo) from the recipe cookbook of Recipes-to-go (Bread)
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Recipe by: Susan Powter Cook lentils in 6 cups water for
approximately 20 minutes until soft, but not mushy. Drain water.
Combine seasonings, saltine crackers, tomato sauce, green bell pepper
and egg whites. Place in loaf pan and cook at 350 for approximately 1
hour 15 minutes or until brown on top and the juices have cooked
away. Optional:Top with additional tomato sauce and fresh parsley
before cooking. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Serves: 5
Lentil Loaf (Ovo) Recipe brought to you by Recipes To-Go