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Lentil Loaf Recipe

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Writes Tracy Fleming from Phoenix, Arizona, "This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients."
TOTAL TIME: Prep: 40 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 1 can (14-1/2 ounces) vegetable broth
  • 3/4 cup lentils, rinsed
  • 1-3/4 cups shredded carrots
  • 1 cup finely chopped onion
  • 1 cup chopped fresh mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup cooked brown rice
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons water

Nutritional Facts

One serving equals 218 calories, 7 g fat (3 g saturated fat), 46 mg cholesterol, 613 mg sodium, 26 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Directions

  1. In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer 30 minutes or until tender. In a nonstick skillet, saute carrots, onion and mushrooms in oil 10 minutes or until tender. Add basil and parsley; saute 5 minutes.
  2. Preheat oven to 350°. In a large bowl, combine carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
  3. Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake 45-50 minutes or until a thermometer inserted into the center reads 160°. Let stand 10 minutes before cutting. Yield: 6 servings.
Originally published as Lentil Loaf in Light & Tasty June/July 2002, p43

Nutritional Facts

One serving equals 218 calories, 7 g fat (3 g saturated fat), 46 mg cholesterol, 613 mg sodium, 26 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Lentil Loaf

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 31, 2013

"I tried to reduce the fat and omitted the cheese. It was seriously lacking. I will try again next time with the cheese."

MY REVIEW
Reviewed Sep. 26, 2012

"Never thought a meat-less loaf would taste so darn good!!! I made a few changes so that it would be more similar to my traditional meat loaf: replaced the chopped mushrooms with 1 C. finely diced mixture of onion, celery, and carrots; replaced the rice with 3/4 C. quick oats (uncooked); used 2 whole eggs; added 2 T. red wine; used ketchup rather than the tomato paste and water. Serve with mashed potatoes and vegetarian gravy. Makes a great comfort food meal that everyone loves."

MY REVIEW
Reviewed Jan. 29, 2010

"I've been a vegetarian all of my 81 years and was brought up having Lentil Roats(loaf). I make it different each time but needed this one to really go by. It is great but I had to put a little hot sauce in mine."

MY REVIEW
Reviewed Nov. 24, 2009

"I really enjoyed this, great nutrition in a comfort type meal. You will not miss the meat and you won't feel guilty if you eat more than one serving. Use a food processor and it's quite easy!"

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