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Monday, September 21, 2015

easy lentil loaf

Ingredients

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

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 35 mins

    Ready Time: 1 hr 55 mins

  • 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.
  • preheat oven to 400 degrees f (200 degrees c). grease two 5x9-inch loaf pans.
  • 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.
  • 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.
  • bake in the preheated oven until cooked through, about 50 minutes. let loaves sit for 10 minutes before serving.

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