---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Lentil Loaf (Ovo)
  Categories: Lowfat, Powter, Prodigy, Dec.
       Yield: 5 servings
  
       2 c  Lentils
       6 c  Water
       1 ts Salt
       1 ts Pepper
       1 ts Garlic salt
       1 ts Celery salt
       1 c  Fat free saltine crackers; c
       1 c  Tomato sauce
       1 md Green bell pepper; diced
       2    Egg whites
       1 tb 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 12-14-94. Recipe collection of Sue
   Smith. 1.80á
  
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