lentil loaf
(1 RATING)
As a vegetatrian, sometimes I try to duplicate the great tastes of my mother's cooking, only meatfree and more healthy. Here is one of my favorites. Meatlovers and vegetarians alike will both love it. Try it as a sandwich too. I always double the recipe and freeze it for a quick meal in a pinch.
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prep time
45 Min
cook time
50 Min
method
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yield
6 serving(s)
Ingredients
- 1 1/8 cups green lentils
- 2 1/4 cups water
- 6 slices bread torn into pieces
- 2 - eggs or egg whites
- 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 package dry vegetable soup mix (knoor's)
- 1/3 cup dry bread crumbs
How To Make lentil loaf
-
Step 1Wash lentils in running water. Drain. Combine lentils and 2 1/4 cups clean water in a medium saucepan. Bring to boil. Reduce heat and simmer until tender, about 40 minutes. Preheat oven to 400 degrees F. Grease a 9X5 inch loaf pan. Set aside. 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 for another 10 minutes. Let sit for 10 minutes before serving.
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