Lentil "meat" Loaf With Potato Filling Recipe

Name: Lentil "meat" Loaf With Potato Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raw lentils; 1 tablespoon vegetable oil; 3 garlic cloves, minced; 5 ounces white mushrooms, chopped or 5 ounces baby portabella mushrooms; 5 ounces thawed frozen chopped spinach; 1 tablespoon low sodium soy sauce; 2 tablespoons wheat germ; 2 tablespoons ground flax seeds; fresh ground pepper; 1 dash nutmeg; 1 cup gruyere, shredded; 1 tablespoon vegetable oil; 1 cup chopped onion; ¼ cup Italian seasoned breadcrumbs; 1 cup coarsely mashed potatoes (1 medium cooked and peeled potato); ½ teaspoon salt; ½ teaspoon dried thyme; ½ teaspoon dried basil

Servings: persons

1 cup raw lentils
1 tablespoon vegetable oil
3 garlic cloves, minced
5 ounces white mushrooms, chopped or 5 ounces baby portabella mushrooms
5 ounces thawed frozen chopped spinach
1 tablespoon low sodium soy sauce
2 tablespoons wheat germ
2 tablespoons ground flax seeds
fresh ground pepper
1 dash nutmeg
1 cup gruyere, shredded
1 tablespoon vegetable oil
1 cup chopped onion
¼ cup Italian seasoned breadcrumbs
1 cup coarsely mashed potatoes (1 medium cooked and peeled potato)
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried basil

1
Rinse and sort the lentils, combine in heavy saucepan with 4 cups water.
2
Bring to a boil, then lower heat and simmer, covered, until the lentils are tender.
3
Roughly 45 minutes
4
Preheat your oven to 350 degrees.
5
Heat oil in large skillet.
6
Add garlic, mushrooms and saute over medium heat until mushrooms are wilted.
7
Stir in spinach, lentils, soy sauce, wheat germ and flaxseed.
8
Grind in pepper and nutmeg.
9
Cook, stirring until the mixture is blended well.
10
Then, add the cheese!
11
Stir some more.
12
Lightly oil a 9 x 5 by 3 inch glass loaf pan.
13
Pour in 2/3 of the mixture, press some of the mixture up the side to create a shell about 1/2 inch high.
14
***NOW PREPARE THE POTATO FILLING.
15
Use a skillet, add the oil and chopped onion.
16
Saute til golden brown.
17
Add remaining filling ingredients and stir for 5 minutes.
18
Transfer the mixture to the top of your lentil mix in the loaf pan.
19
Then, add the remaining lentil mixture to the top.
20
Bake for 45 mins, or until the top is crusty and bubbling.
21
Remove from oven and let stand 15 mins before serving.
22
Use a knife and spatula to slice.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup raw lentils, 1 tablespoon vegetable oil, 3 garlic cloves, minced, 5 ounces white mushrooms, chopped or 5 ounces baby portabella mushrooms, and more.

Yes, Lentil "meat" Loaf With Potato Filling 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.

That's it — enjoy your meal!

Lentil "meat" Loaf With Potato Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions