Lentil Loaf

"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. ""
 
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Ready In:
1hr 35mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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^
     
  3. 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.
     
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