Ingredients
3/4 cup brown lentils, rinsed1 can (14-1/2 ounces) vegetable broth1 tablespoon olive oil1-3/4 cups shredded carrots1 cup finely chopped onion1 cup chopped fresh mushrooms2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon minced fresh parsley1 cup shredded part-skim mozzarella cheese1/2 cup cooked brown rice1 large egg1 large egg white1/2 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper2 tablespoons tomato paste2 tablespoons water
Preparation
Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes.
Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray.
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.
Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Transfer to prepared loaf pan. Mix tomato paste and water; spread over loaf.
Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
