Easy Lentil Loaf
"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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Ingredients1 h 55 m servings 268 cals
Original recipe yields 12 servings (2 loaves)
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
- 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.
- 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.
- Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.
- Cook's Notes:
- I have used several different flavors of the Lipton® soup mix. The onion and the mushroom onion both taste VERY good with this recipe!
Per Serving: 268 calories; 5.3 g fat; 41.1 g carbohydrates; 14.4 g protein; 62 mg cholesterol; 406 mg sodium. Full nutrition
ReviewsRead all reviews 3
this recipe turned out strange. It was mushy. I prefer tvp loaf more for a meat loaf type recipe.