Recipe - Lentil Nut Loaf

4 cup Chicken broth
1 cup Lentils
1 tablespoon Finely chopped fresh parsley
One half cup Diced onion
One half cup Diced celery
One fourth cup Finely chopped walnuts
2 tablespoon Finely chopped walnuts
4 sl Whole wheat bread, crumbled
2 Egg whites
1 cn Tomato sauce (8 oz)
3 tablespoon Chili sauce
One half teaspoon Garlic powder
One half teaspoon Poultry seasoning
One half teaspoon Ground sage
1 tablespoon Prepared horseradish
1/8 teaspoon Black pepper

Preheat oven to 350'F. Lightly coat a 9x5x2" loaf pan with nonstick
cooking spray.

In a medium saucepan, bring the chicken broth to a boil. To the
boiling broth, add the lentils and parsley and cover the saucepan,.
Reduce the heat to low, and cook for 45 minutes. Drain the lentils,
and set aside to cool.

In a large bowl, combine the cooked lentils with the remaining
ingredients. Mix well. Place the mixture in the prepared pan, and
press down firmly with the back of a spoon. Bake uncovered for 45
minutes. Let the loaf sit for 10 minutes, then invert onto a serving
plate. Cut into slices, and serve with a mushroom, tomato or chili
sauce.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip