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| 4 Tasse | chicken broth |
| 1 Tasse | Lentils |
| 1 Esslöffel | parsley fresh, finely chopped |
| 1/2 Tasse | onion diced |
| 1/2 Tasse | celery diced |
| 1/4 Tasse | walnuts finely chopped |
| 2 Esslöffel | walnuts finely chopped |
| 4 Scheibe | Whole wheat bread, crumbled |
| 2 | egg whites |
| 1 Dose | Tomato sauce (8 oz) |
| 3 Esslöffel | chilli sauce |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | poultry seasoning |
| 1/2 Teelöffel | sage ground |
| 1 Esslöffel | horseradish prepared |
| 1/8 Teelöffel | black pepper |
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Preheat oven to 350'F. Lightly coat a 9x5x2" loaf pan with nonstick cooking spray.
In a medium saucepan, bring the chicken broth to a boil. To the boiling broth, add the lentils and parsley and cover the saucepan, . Reduce the heat to low, and cook for 45 minutes. Drain the lentils, and set aside to cool.
In a large bowl, combine the cooked lentils with the remaining ingredients. Mix well. Place the mixture in the prepared pan, and press down firmly with the back of a spoon. Bake uncovered for 45 minutes. Let the loaf sit for 10 minutes, then invert onto a serving plate. Cut into slices, and serve with a mushroom, tomato or chili sauce.
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