Lentil Loaf

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Servings: 4 Difficulty: Intermediate
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Hearty, savory vegetarian loaf with a golden crust and tender interior
Lentil Loaf recipe image

This hearty Lentil Loaf is a comforting vegetarian centerpiece that delivers rich, savory flavors with every bite. Made with tender cooked lentils, aromatic onions, and fresh tomatoes, it’s bound together with breadcrumbs and milk for a moist, cohesive texture. The loaf is baked until golden brown, creating a delicious crust that contrasts beautifully with the soft interior. Perfect for weeknight dinners, potlucks, or meal prep, this dish is versatile and satisfying. Serve it warm with your favorite gravy or sauce for a complete meal that feels like home cooking.

Lentil Loaf recipe image
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Lentil Loaf

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 433.3

Description

This hearty Lentil Loaf is a comforting vegetarian centerpiece that delivers rich, savory flavors with every bite. Made with tender cooked lentils, aromatic onions, and fresh tomatoes, it&# 226;ÂÂs bound together with breadcrumbs and milk for a moist, cohesive texture. The loaf is baked until golden brown, creating a delicious crust that contrasts beautifully with the soft interior. Perfect for weeknight dinners, potlucks, or meal prep, this dish is versatile and satisfying. Serve it warm with your favorite gravy or sauce for a complete meal that feels like home cooking.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC). Lightly oil a standard loaf pan with cooking oil.
  2. Heat the corn or peanut oil in a skillet over medium heat. Add the sliced onion and diced tomato. Sauté until the onion is golden and the tomato is soft, about 5-7 minutes.
  3. In a large mixing bowl, mash the cooked lentils slightly with a fork or potato masher, leaving some texture.
  4. Add the sautéed onion and tomato mixture to the lentils. Stir in the garlic powder, salt, milk, grated Parmesan cheese, and 1 cup of the bread crumbs. Mix well until combined.
  5. Transfer the mixture to the prepared loaf pan, pressing down firmly to pack it tightly. Sprinkle the remaining 1/2 cup of bread crumbs evenly over the top.
  6. Bake in the preheated oven for 30 minutes, or until the loaf is set and the top is golden brown.
  7. Let the loaf cool in the pan for 10 minutes before slicing. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 433.3kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.3g7%
Cholesterol 3.3mg2%
Sodium 620.8mg26%
Total Carbohydrate 82.7g28%
Dietary Fiber 11.5g46%
Sugars 2.6g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a firmer loaf that holds together better, consider adding one beaten egg to the mixture before baking.

You can customize the flavor by adding chopped celery, bell peppers, or a tablespoon of ketchup or BBQ sauce to the mixture.

This loaf pairs well with gravy, ketchup, mustard, or your favorite sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or toaster oven.

Ensure lentils are fully cooked and drained before using. Leftover cooked lentils work perfectly for this recipe.

Keywords: lentil, loaf, vegetarian, vegan, healthy, dinner, protein, comfort food, easy, budget, meal prep, plant-based, onion, tomato, breadcrumbs
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