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Easy Lentil Loaf

Easy Lentil Loaf

  • Prep

    20 m
  • Cook

    1 h 35 m
  • Ready In

    1 h 55 m
TheHippyHomemaker

TheHippyHomemaker

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

daniella
0

daniella

4/15/2013

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

Lynds6789
0

Lynds6789

3/18/2013

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

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