Recipe - Lentil Loaf (Ovo)

2 cup Lentils
6 cup Water
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic salt
1 teaspoon Celery salt
1 cup Fat free saltine crackers; c
1 cup Tomato sauce
1 md Green bell pepper; minced
2 Egg whites
1 tablespoon Parsley; fresh

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 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip