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Holiday Lentil Walnut Roast

This is a good entree to serve during the holidays as the sage, breadcrumbs, and celery are reminiscent of bread stuffing.

1 1/4 cup soy milk
1 cup low sodium vegetable broth or low sodium tomato juice
1 cup grated carrots
1 cup finely chopped celery
1/2 cup chopped onion
1 clove garlic, minced
2 egg whites or 1 egg substitute equivalent
1/2 tsp. ground sage
2/3 cup chopped walnuts
1 1/2 cup whole wheat bread crumbs (unseasoned)
2 cups cooked lentils Combine all ingredients and mix thoroughly. Spoon into a 1 1/2 quart casserole dish that has been sprayed with cooking spray. Press mixture down and smooth the top. Bake in a 350o oven for 1 hour. Serves 10.

Nutritional Analysis per Serving:
Calories 200
Fat, gm 7
Cholesterol, mg 0
Sodium, mg 210
Diabetic Exchanges
1 1/2 starch
1/2 high fat protein
1/2 fat

Recipe Source: Susan Lewis, MPH, RD, cardiac dietitian, Loma Linda University Medical Center