Lentil Loaf
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
Ingredients
- 3/4 cup brown lentils, rinsed
- 1 can (14-1/2 ounces) vegetable broth
- 1 tablespoon olive oil
- 1-3/4 cups shredded carrots
- 1 cup finely chopped onion
- 1 cup chopped fresh mushrooms
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon minced fresh parsley
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup cooked brown rice
- 1 large egg
- 1 large egg white
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 2 tablespoons water
Reviews
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I tried to reduce the fat and omitted the cheese. It was seriously lacking. I will try again next time with the cheese.
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.
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.
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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