Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

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. "

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.

Reviews

(3)
Most Helpful

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.

Barbara Robinson December 04, 2003

This was a pleasant surprise. I used mostly red lentils as they cook down smoother, and just a few green, so when my loaf was finished it didn't have much in the way of "recognizable" lentils in it, causing it to look more like regular meatloaf. I had the ends from four loaves of rye, so used them for my crumbs. I cooked the lentils in a roasted vegetable broth. I had some chipotle ketchup to use up so subbed that for the tomato paste. I had some fresh basil and parsley so used them, increasing the quantities by 2x. I also doubled the garlic and added in some fresh oregano. I skipped the bread crumbs at the end. I don't know how close to the original recipe my version was, but I was real happy with the results. The leftovers were great the next day in sandwiches. Thank you for this recipe, Dancer^

Chef Edlear January 08, 2009

This was good but just didn't have the over the top flavour I thought it would have. I really enjoyed the cold left overs. I put them in a lettuce wrap with hoisin, oyster and chile sauce.

Tebo February 04, 2004

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