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Prep Time: 20 Minutes Cook Time: 95 Minutes |
Ready In: 115 Minutes Servings: 2 |
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This recipe makes 2 loaves so you can freeze one for later or feed a big family. A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into a bowl, and transferred to a loaf pan to bake. Ingredients:
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 |
Directions:
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 5x9-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.
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