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My review
Lentil Loaf
KDCG
"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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 272 calories; 5.6 g fat; 40.9 g carbohydrates; 14.6 g protein; 62 mg cholesterol; 369 mg sodium. Full nutrition
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Reviews
Read all reviews 146183 Ratings
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Most helpful positive review
6/14/2005
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
4/2/2007
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...
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6/14/2005
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, ...
9/19/2007
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...
6/18/2006
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 wate...
9/8/2006
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 th...
3/18/2007
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!
11/22/2006
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 substitut...
3/2/2003
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!
4/2/2007
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...
9/14/2008
After reading all the reviews, I took some suggestions and made a few modifications of my own. I sauted an onion, carrot, 2 stalks of celery and half a green pepper. I threw in 2 chopped garlic...