Lentil Loaf

• 3/4 cup brown lentils, rinsed
• 1 can (14-1/2 ounces) vegetable broth
• 1 tablespoon olive oil
• 1-3/4 cups shredded carrots
• 1 cup finely chopped onion
• 1 cup chopped fresh mushrooms
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh parsley
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup cooked brown rice
• 1 large egg
• 1 large egg white
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons tomato paste
• 2 tablespoons water

1. Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes.
2. Preheat oven to 350u0b0. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray.
3. In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly.
4. Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf.
5. Bake until a thermometer inserted into the center reads 160u0b0, 45-50 minutes. Let stand 10 minutes before slicing.

brown lentils, vegetable broth, olive oil, carrots, onion, fresh mushrooms, fresh basil, parsley, mozzarella cheese, brown rice, egg, egg white, salt, garlic, pepper, tomato paste, water

Taken from www.tasteofhome.com/recipes/lentil-loaf/ (may not work)