Easy Lentil Loaf

2
TheHippyHomemaker 0

"This recipe makes 2 loaves so you can freeze one for later or feed a big family. A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into a bowl, and transferred to a loaf pan to bake."

Ingredients

1 h 55 m servings 268 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
  4. Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf.
  5. Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.

Footnotes

  • Cook's Notes:
  • I have used several different flavors of the Lipton(R) soup mix. The onion and the mushroom onion both taste VERY good with this recipe!

Reviews

2

this recipe turned out strange. It was mushy. I prefer tvp loaf more for a meat loaf type recipe.

Very delicious! Nice and moist. Tastes great with/without ketchup.