For a richer flavor, sauté a diced onion and a clove of garlic in olive oil before adding them to the lentil mixture. Substitute whole wheat bread for white bread to add more fiber and a nuttier taste. Experiment with different herbs and spices. Thyme, oregano, or a pinch of red pepper flakes can add a unique twist. Serve with a mushroom gravy for a classic pairing, or try a tomato-based sauce for a brighter flavor. Leftovers can be stored in the refrigerator for up to 3 days.
Lentil Loaf
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PREP TIME45 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS582
Elevate your vegetarian cuisine with this hearty Lentil Loaf, a symphony of earthy flavors crowned with a crisp, golden breadcrumb topping. A delightful centerpiece, perfect alongside creamy mashed potatoes, vibrant English peas, and a luscious vegetarian gravy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol62 mg
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Fiber12 g
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Protein15 g
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Saturated Fat1 g
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Sodium369 mg
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Sugar4 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 40 mins Combine lentils and water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer until lentils are tender, about 40 minutes. Drain any excess water.
02 Step
Recipe View 5 mins Preheat oven to 400°F (205°C). Grease a 9x5 inch loaf pan with olive oil or cooking spray.
03 Step
Recipe View 5 mins In a large bowl, combine 2 cups of the cooked lentils (reserve any remaining lentils for another use), torn bread, beaten eggs, vegetable broth, tomato paste, dried basil, garlic powder, black pepper, dried parsley, olive oil, and dry vegetable soup mix. Mix well to ensure all ingredients are evenly distributed.
04 Step
Recipe View 40 mins Transfer the lentil mixture to the prepared loaf pan, spreading evenly. Bake in the preheated oven for 40 minutes.
05 Step
Recipe View 10 mins Sprinkle the top of the loaf with the dried bread crumbs. Return to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden brown and the loaf is set.
06 Step
Recipe View 10 mins Remove from oven and let the lentil loaf rest in the pan for 10 minutes before slicing and serving.
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Peggie Ruecker
Dec 3, 2024I used gluten-free breadcrumbs and it worked perfectly for a gluten-free version!
Martina Boylecollins
Aug 25, 2024This recipe is a game-changer! My family loved it, even the picky eaters.
Christina Feeney
Sep 25, 2023I added some sauteed mushrooms and onions as suggested, and it was amazing!
Estrella Gerhold
Feb 1, 2023The breadcrumb topping really makes this dish special. So good!
Emilia Bartoletti
Oct 13, 2022Easy to follow and delicious. Will definitely make again.