Gluten Free Option: Use short grain brown rice and gluten free bread instead of bulgar and whole wheat bread. Or use our lentil quinoa loaf recipe.
Adapted from 'Heaven's Banquet' Ayurvedic vegetarian cookbook by Miriam Hospadar - one of our favorite all purpose vegetarian cookbooks.
Total Prep & Cook Time: 70 min. + 1 hr soaking for the lentils
Yield: 8 Servings
Nutrition Data, 160g Serving (1 cup): 176 cal, 30g carb, 2g fat, fat cal 22, 163mg sodium, 10g fiber, 9g protein, 3g sugars, low Cholesterol, good source Vit A, C, Thiamin, Folate, Manganese. Estimated glycemic load 11
You'll need a large (9 x 5 x 3) oiled GLASS loaf pan for this recipe, or two smaller pans. Make sure that the bread crumbs are soft and fresh, or the mixture may become too dry in cooking.
Time Saver Tip: Lentil loaf can easily be made ahead, covered and refrigerated, or frozen, then baked when needed. To make it even easier, store in the glass or ceramic baking pan - well covered.
If frozen, thaw before baking. Add ten minutes to the cooking time if the lentil loaf goes into the oven cold.
In keeping with holiday tradition, leftover lentil loaf tastes even better the next day!
"Your lentil loaf went down (and stood up!) so well on Thanksgiving, I can't say enough in thanks. Great recipe!" Gina B.
"My best friend is a vegetarian. I asked you for special things to cook for her at family gatherings. You suggested lentil loaf. Welllllll! Sara loves it!!! I make it for her as cupcakes. It makes 12. It takes a little longer to cook, but comes out in perfect single servings." Catherine M.
Hi! I made lentil loaf for thanksgiving, and it was very good. It didn't end up looking like the picture at all, though, and the slices fell apart very easily. Was the mixture too moist or not moist enough when I pressed it into the pan? And could it be because I used coarse bulgur instead of fine bulgur? I want to make it again but I'd like it to be a bit more moist and less dry next time. Thanks! Mari M.
Hi Mari, We haven't had that problem with this lentil loaf recipe - if anything it tends to be too moist. There are several factors that might make it dry:
Question: Is it necessary to pre-soak the lentils? Most of my recipes (soups, stew) do not require that. Does the soaking ensure that the lentils are soft enough for the mixture to stick together? Also, I have leftover brown rice. Could that be used, and if so, how much (1 cup?) and when would I add that? Thanks! Looking forward to trying the recipe - Ellen R.
Answer: It isn't absolutely necessary to pre-soak lentils, but pre-soaking ensures even cooking, and shortens the cooking time. The lentils should be completely cooked but not mush. I add a 1/2 tsp of salt to the cooking water to keep them intact during cooking. You could use leftover brown rice. I'm not clear on the quantity. 1 - 1/2 cups? Start with one cup and see how the mixture holds together. Add it to the lentils about 10 minutes before the end of cooking to soften it up - Judith Kingsbury
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