Recipe - Chili Lasagna

Three fourths cup Dried lentils
1 small Onion; chopped
1 Clove garlic; minced
1 teaspoon Olive oil
1 cn (15 oz) reducedsodium
kidney beans; drained
1 cn (4 oz) roasted green
chilies; drained
1 cn (4 oz) chopped olives;
drained
1 small Tomato; chopped
2 tablespoon Saltfree chili powder
1 teaspoon Cumin powder
One half teaspoon Salt; (up to 1)
One half teaspoon Pepper
1 tablespoon Dried cilantro leaves
1 teaspoon Dried oregano leaves
3 Egg whites
1 cup Quickoats

Rinse lentils and cook according to package directions; drain well. Preheat
electric oven to 350 F. Grease a 9 x 5 x 3inch loaf pan. In a small
skillet, sauté onion and garlic in olive oil; set aside. In a large mixing
bowl, mash kidney beans into a coarse paste. Add cooked lentils, onion and
garlic mixture, green chilies, olives, tomato, seasonings, and egg whites;
mix well. Stir in oats until mixture has the consistency of uncooked
meatloaf. Press into prepared pan. Bake for 30 minutes. Makes 6 to 8
servings

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998