Lentil Loaf

READY IN: 1hr 45mins
Recipe by Lillers

I had to make this recipe public for my family to see it, so please, if you experience problems let me know. The original recipe calls for a cup of cooked lentils, but I know that I had more than that. I believe I cooked one cup of raw lentils and it ended making about 3 cups. Also, I used 2 tbsp vegetable oil and next time, I think I will only use about 2/3 can evaporated milk. I also used a 8x8-inch square glass dish, as I didn't think it would fit in a loaf pan. I couldn't imagine this loaf would set up with only one cup of cooked lentils. Easily customizable, too. I think I'll add garlic next time.

Top Review by belenda

This recipe has been in our family for years too. Although I have not made it in many years. The basics you have here are very good, but, it can be tweaked to find your own tastes. I always added 1 pack of G.Washington Broth and a little more corn flakes. I also always made this in a large bread loaf pan. It is best if you can allow it to set for quite a few hours before slicing. Then reheat before serving. It's also excellent the next few days, sliced, put on generous whole grain or tuscan sliced bread, put munster, monteray jack or provolone chees on top of the sliced loaf, big slice of hearty tomato, green leafy lettuce, top with mayo or pesto mayo on the bread and wrap in cellaphane or paper for lunch. Those flavors all meld together and its a fantastic sandwich - just add some kettle cooked chips and it will be something you crave and look forward to all morning!! Enjoy and be creative - you'll love it.

Ingredients Nutrition

Directions

  1. Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some. (The amount will be about 3 cups after cooking). Drain.
  2. Preheat oven to 300°F.
  3. Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish).
  4. Cook for 1 hour.
  5. Note: This loaf will be moist.

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