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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 268 Calories

Ingredients

• 4 eggs
• 2 tablespoons olive oil
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 tablespoon minced garlic
• 5 cups water
• 2 cups vegetable broth
• ¼ cup ketchup
• 1 packet dry vegetable soup mix
• ½ onion, diced
• ¼ cup ketchup, or to taste
• 1 cup minced carrot
• 1 (16 ounce) package lentils
• 1 cup minced fresh spinach
• 12 slices bread, torn into small pieces

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.