Lentil Loaf Recipe

Name: Lentil Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock (or water); 1 cup dry split lentils; 2 tablespoons olive oil; ⅓ cup chopped onion (1 small onion); 1 tomatoes, diced; 1 apple, diced; ½ teaspoon minced garlic (1 clove); 1 teaspoon salt; ¼ teaspoon thyme; ½ cup 2% low-fat milk; 1 egg, beaten; 1 ½ cups breadcrumbs; 1 tablespoon parmesan cheese

Servings: persons

4 cups vegetable stock (or water)
1 cup dry split lentils
2 tablespoons olive oil
⅓ cup chopped onion (1 small onion)
1 tomatoes, diced
1 apple, diced
½ teaspoon minced garlic (1 clove)
1 teaspoon salt
¼ teaspoon thyme
½ cup 2% low-fat milk
1 egg, beaten
1 ½ cups breadcrumbs
1 tablespoon parmesan cheese

1
Bring water or stock to boil andadd the dry split lentils.
2
Simmer 30.
3
minutes until tender then drain and mash.
4
Heat the oil in a heavy sauce pan.
5
Add the onion, tomato, apple, and.
6
garlic and saute until tender.
7
Add the salt, thyme, milk, egg, and 1 cup of the bread crumbs to the lentils and stir.
8
Grease a 4 x 9 loaf pan with cooking spray then spoon the mixture into it.
9
Mix 1/2 cup bread crumbs with the Parmesan cheese.
10
Sprinkle over loaf.
11
Bake 1 hour at 350F.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups vegetable stock (or water), 1 cup dry split lentils, 2 tablespoons olive oil, ⅓ cup chopped onion (1 small onion), and more.

Yes, Lentil Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Loaf

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