Carrot-Lentil Loaf

• 2 cups sliced carrot
• 1 tablespoon olive oil
• 2 cups vertically sliced onion
• 1 tablespoon minced peeled fresh ginger
• 2 cups cooked lentils
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons ketchup
• 2 large egg whites
• 1 large egg
• 1/2 cup quick-cooking oats
• 1/2 cup garlic-and-herb breadcrumbs
• 1/3 cup coarsely chopped walnuts
• 1/2 teaspoon salt
• Cooking spray

1. Preheat oven to 350u0b0.
2. Steam carrot, covered, 15 minutes or until tender.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and ginger; saute 7 minutes or until golden.
4. Combine the carrot, onion mixture, lentils, and the next 4 ingredients (lentils through egg) in a food processor, and process until smooth. 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. Bake at 350u0b0 for 45 minutes.

carrot, olive oil, onion, fresh ginger, fresh cilantro, ketchup, egg whites, egg, oats, garlic, walnuts, salt, cooking spray

Taken from www.myrecipes.com/recipe/carrot-lentil-loaf (may not work)