I’ve been cooking this lentil loaf recipe for a long now because it’s so simple and inexpensive. It makes a fantastic hot lunch on the cheap for vegetarians when paired with a good side.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 2 cups water
- 1 teaspoon salt
- 1 cup lentils
- nonstick cooking spray
- 1 cup quick-cooking oats
- ¾ cup shredded sharp Cheddar cheese
- 1 small white onion, diced
- ½ cup tomato sauce
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
Instructions
- Combine water and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
- Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper; mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
- Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 9 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 451 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Will join the rotation of our favorite recipes. I like lentils and my wife is not crazy about them. She loved the recipe as well. Thank you Mike!