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Asian Lentil Loaf

Asian Lentil Loaf created by ranch-girl

A vegetarian comfort food with an eastern influence that can be served as a side or main dish with roasted potatoes. Leftovers can be used in sandwiches or wraps the next day!

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat over to 350°F
  • Cook lentils in water until soft and water has been absorbed.
  • Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
  • Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
  • Bake for 30 minutes, cut into slices, and serve.
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RECIPE MADE WITH LOVE BY

@Shannon Cooks
Contributor
@Shannon Cooks
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"A vegetarian comfort food with an eastern influence that can be served as a side or main dish with roasted potatoes. Leftovers can be used in sandwiches or wraps the next day!"
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  1. Deborah Smitten
    Decided to do this recipe and then realised that I didn't have any lentils. Substituted 1 cup of mashed chickpeas instead, and 1cm of diced root ginger and my meat loving partner asked me for seconds!. Thanks Shannon W.
    Reply
  2. Yaffa
    I keep re-reading the recipe to see what I did wrong...as this was very tasty...but very, very dry and crumbly. I followed the directions....but I must have skipped something...
    Reply
  3. ranch-girl
    Asian Lentil Loaf Created by ranch-girl
    Reply
  4. ranch-girl
    I made an Indian version with raw cashews and 2 t curry powder instead of the soy sauce, ginger, and cumin. Also used a can of mushrooms (chopped up) instead of zucchini as I had none. I was afraid that with no egg to hold it together it would fall apart, so I packed it tightly into the loaf pan. It held together quite well. Very tasty and healthy - thanks for posting!
    Reply
  5. ranch-girl
    I made an Indian version with raw cashews and 2 t curry powder instead of the soy sauce, ginger, and cumin. Also used a can of mushrooms (chopped up) instead of zucchini as I had none. I was afraid that with no egg to hold it together it would fall apart, so I packed it tightly into the loaf pan. It held together quite well. Very tasty and healthy - thanks for posting!
    Reply
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