Lentil Loaf

READY IN: 55mins
Recipe by hlkljgk

My friend made this last night and we were all very impressed at the flavor and texture it had. We finished it up this evening-reaheats nicely. mmmmm... enjoy!

Top Review by Kitchen Kozy

We really enjoyed this, though as other posters have mentioned, it does not hold together like a loaf. (In fact, since my husband had expressed a concern that anything called "loaf" would not taste good, I baked it in a pie pan and called it "lentil pie".) My 11yo liked it, but my 6yo did not. I made a few changes to the recipe, which seemed to be too mildly flavored for my family's tastes: 1) I cooked the lentils in vegetable broth instead of water; 2) like ladypit, I used spaghetti sauce instead of plain tomato sauce; and 3) I used more garlic than was called for. I also used Bragg's Liquid Aminos instead of the soy sauce, threw in a little wheat bran (since I guessed, correctly, that it would be undetectable in the final produce), and used walnuts for my chopped nuts. I will say that the recipe does not serve 6, at least not as a main dish. 3 of us (2 adults and one 11yo) finished the whole thing -- had my 14yo been home it wouldn't have had a chance.

Ingredients Nutrition

Directions

  1. Sautee the onion and garlic in oil.
  2. add the flour, mix well.
  3. Add the tomato sauce, stir.
  4. add the rest of the ingredients.
  5. Mix well.
  6. Pour in casserole dish (oil the dish) and cook at 350 for 35 minutes.

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