Serves: 6
Total Calories: 189

3 cups water
3/4 cup uncooked lentils, sorted, rinsed
1 cup uncooked regular long-grain white rice
1/2 cup finely chopped onion
1/2 teaspoon salt
1 (14-ounce) jar spaghetti sauce
1/2 cup unseasoned dry bread crumbs
1/2 cup shredded carrot
1/8 teaspoon coarse ground black pepper
1 egg, slightly beaten

1. In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat cover and simmer 5 minutes. Add rice, onion and salt mix well. Cover simmer an additional 15 to 18 minutes or until liquid is absorbed and lentils and rice are tender. Remove from heat cool 10 minutes.

2. Heat oven to 350°F. Grease 8x4-inch loaf (1 1/2-quart) glass baking dish. (Do not use metal pan.) Add 1/4 cup of the spaghetti sauce and remaining ingredients to lentil mixture mix well, mashing mixture slightly while mixing. Press mixture firmly in greased dish.

3. Bake at 350°F. for 40 to 45 minutes or until top is golden brown and loaf is firm. Remove from oven cool 10 minutes. Loosen edges with knife, if necessary invert loaf onto serving platter.

4. In small saucepan, heat remaining spaghetti sauce for 3 to 4 minutes or until hot. To serve, slice loaf place on individual serving plates. Spoon warm sauce over each slice.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 290 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 35 mg 12% * Sodium: 540 mg 23% * Total Carbohydrate: 52 g 17% * Dietary Fiber: 10 g 40% * Sugars: 3 g * Protein: 13 g * Vitamin A: 60% * Vitamin C: 10% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable or 3 Carbohydrate, 2 Vegetable

Nutritional Facts:

Serves: 6
Total Calories: 189
Calories from Fat: 15

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