Lentil Loaf (Ovo) Recipe

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Lentil Loaf (Ovo) Ingredients

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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Art Buchwald

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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
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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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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

This is a recipe for Lentil Loaf (Ovo) from the recipe cookbook of Recipes-to-go (Bread)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Lentil Loaf (Ovo)

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Lentil Loaf (Ovo) Directions

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

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Lentil Loaf (Ovo) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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