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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: 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 12-14-94. Recipe collection of Sue
Smith. 1.80รก
Ingredients: 2 Cup(s) Lentils 6 Cup(s) (1 can) Chick Peas ** 1 Teaspoon(s) Beef Bouillon; Instant 1 Teaspoon(s) Pepper 1 Teaspoon(s) Garlic salt 1 Teaspoon(s) Celery salt 1 Cup(s) Fat free saltine crackers; c 1 Cup(s) Dried sm. fava or pink beans 1 medium Green bell pepper; diced 2 Egg whites 1 Tablespoon(s) Parsley; fresh |
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