Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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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Recipe Summary

cook:
1 hr 35 mins
total:
1 hr 55 mins
prep:
20 mins
Servings:
12
Yield:
2 loaves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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(R) soup mix. The onion and the mushroom onion both taste VERY good with this recipe!

Nutrition Facts

268 calories; protein 14.4g; carbohydrates 41.1g; fat 5.3g; cholesterol 62mg; sodium 406.2mg. Full Nutrition
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