Lentil Loaf

Lentil Loaf

139 Reviews 6 Pics
  • Prep

    45 m
  • Cook

    50 m
  • Ready In

    1 h 35 m
Recipe by  KDCG

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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 (139)

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DC Girly Girl

DC Girly Girl

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, some green pepper, left-over jalapeno, grated carrot & minced garlic. I used 1/2 cup italian bread crumbs instead of bread, ketchup instead of tomato paste, and italian seasoning instead of the spices and soup mix. I also added a dash of chili sauce and a dash of worcheshire sauce. I did not put bread crumbs on top.



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 found this recipe. My carnivore husband went back for seconds and told me it was better than any meatloaf he'd ever eaten! I added an additional egg, used wheat bread instead of white, subbed ketchup for the tomato paste and used onion soup mix rather than vegetable. Just had the leftovers for lunch. Yum!



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 water instead of vegetable broth. This turned a so-so recipe into an amazing recipe. This will become a staple in my house. One note: be sure to let the loaf cool for a while before trying to remove it from the pan...the first time I removed it too soon and fell apart. The second time I let it cool for a while and it held together nicely. Adding another egg might solve this problem too if you're not going to have time to let it cool, but I haven't tried it.

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Amount Per Serving (6 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 14.6 g
  • 29%
  • Cholesterol
  • 70 mg
  • 24%
  • Sodium
  • 369 mg
  • 15%

Based on a 2,000 calorie diet



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Lentil and Sausage Soup


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Vegan Lentil Loaf with Greek Flavors