Easy Lentil Loaf recipe

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Ingredients

5 cups water
1 (16 ounce) package lentils
2 tablespoons olive oil
½ onion, diced
1 cup minced fresh spinach
1 cup minced carrot
1 tablespoon minced garlic
12 slices bread, torn into small pieces
2 cups vegetable broth
4 eggs
¼ cup ketchup
1 packet dry vegetable soup mix
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon ground black pepper
¼ cup ketchup, or to taste

Nutrition Info

267.8 calories
carbohydrate: 41.1 g
cholesterol: 62 mg
fat: 5.3 g
fiber: 12.8 g
protein: 14.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 406.2 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain.

  2. Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.

  3. Heat olive oil in a skillet over medium heat, cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.

  4. Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf.

  5. Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.

Recipe Yield

2 loaves

Recipe Note

This recipe makes 2 loaves so you can freeze one for later or feed a big family. A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into a bowl, and transferred to a loaf pan to bake.

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