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."
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Ingredients

1 h 35 m servings 272 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

141
  1. 174 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

This was the first lentil loaf I've ever tried to make. I was please with my results though I have started getting ideas for the next time I make this. I thought the flavor was very good with...

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...

I really recommend this recipe; it's great comfort food. It uses lentils in a much better way than any other lentil recipe I've tried in the past. However, in all fairness, I should mention th...

This was great! I took the advice of other reviewers and added an extra egg. I also added fresh onion, garlic, and portobello mushrooms. This one's a keeper!

Just finished making this and I must say I am optimistic. I have tried multiple lentil loaves that have turned out mushy nothing like a loaf. I followed the suggestions of others and substitut...

this was so good. i put 1/2 of the lentil mixture in the loaf pan, sprinkled mozzarella cheese and covered it with the remaining mixture. even better!

This was the first lentil loaf I've ever tried to make. I was please with my results though I have started getting ideas for the next time I make this. I thought the flavor was very good with...

Be careful what type of dry soup you use. It made my loaf taste horrible. Maybe season to taste, forget the soup mix!