Lentil Loaf

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 the pot, and transferred to a loaf pan to bake.

• Preparation Time: 45 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 35 mins
• Calories: 272 Calories

Ingredients

• 2 eggs
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• ¼ teaspoon garlic powder
• ½ teaspoon dried basil
• 2 ¼ cups water
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• ⅓ cup dried bread crumbs
• 6 slices white bread, torn into small pieces
• 1 ⅛ cups green lentils
• ½ packet dry vegetable soup mix

Recipe Instructions

Step 1

Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.

Step 2

Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.

Step 3

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.

Step 4

Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.