Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Lentil Cakes (Patties)
Lentil Soup
Tomato-Curry Lentil Stew
Lentil and Sausage Soup
Lentil Soup I
MORE
Top Related Articles
Vegetarian Cuisine
lentil
Vegetarian Meals
A Holiday Feast - One Meal, Two Traditions
Topping and Baking Pizza
Vegetarian Grilling
Vegetarian Shepherd's Pie (Video)
Dinner in an Instant
Roasting Meat
April Fools' Day Dinner
Related Collections
Canned Vegetable Broth and Stock
300 Calories or Less per Serving - Vegetarian
Canned Soup and Stock
High-Fiber Vegetarian Main Dish Recipes
Low-Fat Vegetarian Main Dishes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Lentil Loaf
SUBMITTED BY:
KDCG
PHOTO BY:
natalie
"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."
RECIPE RATING:
Read Reviews
(80)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
50 Min
READY IN
1 Hr 35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1 packet dry vegetable soup mix
1/3 cup dried bread crumbs
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
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.
Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jul. 10, 2008 by
DC Girly Girl
X
Full Review
DC Girly Girl
Jul. 10, 2008
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.
Was this review helpful?
[
YES
]
51 users found this review helpful
I REALLY liked my version...after reading the reviews, I knew I had to spice it up some. ...
MORE
MORE
Reviewed on Jun. 18, 2006 by sininen
X
Full Review
sininen
Jun. 18, 2006
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.
Was this review helpful?
[
YES
]
29 users found this review helpful
I have made this twice, the first time exactly as written, and it was a little too salty. The...
MORE
MORE
Reviewed on Nov. 1, 2006 by
Beckerkorn
X
Full Review
Beckerkorn
Nov. 1, 2006
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 that I didn't follow it exactly. I was anticipating that it might be too dry (after reading some of the other reviews) and added an extra egg and a little more olive oil. With these changes, I liked it a lot - 5 stars - but the recipe as is gets 4 stars. Other modifications: I put cheddar cheese on top instead of bread crumbs - 10 minutes at 400 degrees turned out to be just right for a cheese "crust". I used potato soup mix, and it really complemented the other ingredients. Also, I divided the mixture into two small loaf pans so that I could freeze one for later. Thanks, Karen! EDIT 11/1/06: These loaves reheat perfectly! I thawed mine out in the oven until it was soft enough to cut, then sliced off a piece and nuked it, & refrigerated the rest until I used it all up. Worked like a charm.
Was this review helpful?
[
YES
]
24 users found this review helpful
I really recommend this recipe; it's great comfort food. It uses lentils in a much better way...
MORE
MORE
Reviewed on Sep. 19, 2007 by
fussybritches
X
Full Review
fussybritches
Sep. 19, 2007
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!
Was this review helpful?
[
YES
]
23 users found this review helpful
Made this up last night and was stunned with the results. Growing up vegetarian, I've eaten a...
MORE
MORE
Reviewed on Nov. 27, 2006 by
Marian
X
Full Review
Marian
Nov. 27, 2006
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 substituted ketchup for tomato paste, whole wheat bread for white, and water for broth. I used crimson lentils as well and the color of the loaf and consistency going into the pan was far firmer than other attempts. Instead of bread crumbs, I put a little barbecue sauce on before putting it in the oven and cheese after the 40 minutes for the last 10 minutes. Overall, it looks and smells terrific. It sliced easily and everyone in my family loved it, although we all love lentils (even the kids ages 9 and 12!). This was a great recipe although I might try using egg replacer instead of the egg next time.
Was this review helpful?
[
YES
]
15 users found this review helpful
Just finished making this and I must say I am optimistic. I have tried multiple lentil loaves...
MORE
MORE
Reviewed on Mar. 18, 2007 by KADart05
X
Full Review
KADart05
Mar. 18, 2007
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!
Was this review helpful?
[
YES
]
14 users found this review helpful
This was great! I took the advice of other reviewers and added an extra egg. I also added...
MORE
MORE
Reviewed on Nov. 6, 2006 by
Steph!
X
Full Review
Steph!
Nov. 6, 2006
Be careful what type of dry soup you use. It made my loaf taste horrible. Maybe season to taste, forget the soup mix!
Was this review helpful?
[
YES
]
9 users found this review helpful
Be careful what type of dry soup you use. It made my loaf taste horrible. Maybe season to...
MORE
MORE
Reviewed on Mar. 15, 2006 by RESIDENTOFQ13
X
Full Review
RESIDENTOFQ13
Mar. 15, 2006
I followed all the directions but added some sauted onion and used ketchup instead of tomato paste as suggested by other reviewers. I also took another suggestion and topped the loaf with ketchup before baking and then added italian bred crumbs on top of that when the recipe called for it. So delicious and healthy. Thanks for the wonderful meal!
Was this review helpful?
[
YES
]
9 users found this review helpful
I followed all the directions but added some sauted onion and used ketchup instead of tomato...
MORE
MORE
Reviewed on Apr. 2, 2007 by
Veggirl555
X
Full Review
Veggirl555
Apr. 2, 2007
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 the dry soup mix and vegetarian vegetable broth (not water as some suggest). My loaf didn't stay together very well when I pulled it out of the pan at the end of the 10 minutes (the bottom and top seperated horizontally as it was flipped and pried out of the pan even though I used an extra egg as one reviewer suggested. I think I might make lentil cupcakes next time and hope that they come out easier. I would suggest lining your loaf pan with either parchment or wax paper before filling with the lentil mixture if you like to make a nice presentation. I would not suggest adding the 1/3 cup of bread crumbs as suggested either...just a dusting will do as the rest will just fall off. All in all, I was very pleased with this dish. Thank you for sharing!
Was this review helpful?
[
YES
]
8 users found this review helpful
This was the first lentil loaf I've ever tried to make. I was please with my results though I...
MORE
MORE