Lentil Loaf

READY IN: 1hr 35mins
Recipe by Dancer^

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. "

Top Review by Barbara Robinson

I am not a vegetarian so I have always been somewhat hesitant to make dishes which have ingredients I am unfamiliar with. I decided to try this loaf for my "vegetarian" brother for Thanksgiving. It was easy to make, very similar to a meatloaf except for the extra cooking time for the lentils. I didn't know what "green lentils" were -- I bought and used regular lentils. Most of the bread crumbs on top didn't really adhere to the loaf -- I dumped off the loose crumbs before serving. I served the loaf with a plain vegetarian gravy which used vegetable broth. Of course he was able to eat the mashed potatoes, stuffing and broccoli I serve with my turkey. My brother really liked this recipe. I will definitely add this as a regular on my Thanksgiving menu, but next time I will try one of the more interesting sounding vegetarian gravy recipes that use mushrooms.

Ingredients Nutrition

Directions

  1. Combine lentils and water in a small saucepan.
  2. Bring to a boil.
  3. Reduce heat, and simmer until tender, about 40 minutes.
  4. Preheat oven to 400 degrees.
  5. Grease a 9x5 inch loaf pan.
  6. 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.
  7. Spread into prepared pan.
  8. Bake for 40 minutes.
  9. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes.
  10. Let sit for 10 minutes before serving.

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