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| Easy Lentil Loaf |
"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."
Ingredients :
- 5 cups water
- 1 (16 ounce) package lentils
- 2 tablespoons olive oil
- 1/2 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
- 1/4 cup ketchup
- 1 packet dry vegetable soup mix
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1/4 cup ketchup, or to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H55M |
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- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
- 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.
- 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.
- Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.
Notes :
- I have used several different flavors of the Lipton® soup mix. The onion and the mushroom onion both taste VERY good with this recipe!
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