Lentil Loaf

In a small saucepan, combine the lentils and broth. Bring them to a boil. Reduce the heat, and simmer, covered, for about 30 minutes, until tender but not mushy. Remove from heat.

Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment, letting the edges extend up the long sides of the pan. Lightly coat the paper with cooking spray.

In a large skillet, heat the oil over medium heat. Add the carrots, onion and mushrooms, and saute for about 10 minutes, until tender. Stir in the basil and parsley. Transfer the vegetables to a large bowl, and let them cool slightly.

Add the rice, lentils, cheese, egg and egg white to the vegetables; mix well. Stir in the salt, garlic powder and pepper.

Transfer the mixture to the prepared loaf pan, spreading it evenly and gently packing it into the pan. In a small bowl, stir together the tomato paste and water. Spread over the loaf. Bake for 45 to 50 minutes, until a thermometer inserted into the center of the loaf reads 160°. Remove the pan from the oven, and let stand for 10 minutes. Lift the loaf from the pan using the parchment overhang. Slice and serve.