Easy Lentil Loaf Recipe

  • 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
  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease two 5×9-inch loaf pans.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.