Lentil Loaf

Lentil Loaf

141
KDCG 2

"This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas."

Ingredients

1 h 35 m {{adjustedServings}} servings 272 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
  2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
  3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
  4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
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Reviews

141
  1. 174 Ratings

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I REALLY liked my version...after reading the reviews, I knew I had to spice it up some. First off, I added a bouillon cube to the water when boiling the lentils. I then sauted 1/2 an onion, ...

Made this up last night and was stunned with the results. Growing up vegetarian, I've eaten a lot of lentil loaf (and cottage cheese loaf) and always thought it was too dry and tasteless. Then I...

I have made this twice, the first time exactly as written, and it was a little too salty. The second time I followed the others' reviews and used ketchup instead of tomato paste, as well as wate...