Lentil Loaf

Name: Lentil Loaf
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings.
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

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."

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

Directions

Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes.
Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment paper, letting ends extend up sides. Coat paper with cooking spray.
In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly.
Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf.
Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

Nutrition Facts

1 slice: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Lentil Loaf in Light & Tasty June/July 2002

Reviews

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Average Rating:

jmscoker

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.
dmv60

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.
Marthell

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.
dalidigger

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!