Tasty Recipes Easy Lentil Loaf

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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

• 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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