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. "
- 1 1⁄8 cups green lentils
- 2 1⁄4 cups water
- 6 slices white bread, torn into small pieces
- 2 eggs
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 1 packet dry vegetable soup mix
- 1⁄3 cup dried breadcrumbs
- 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.
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.
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^
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.