Easy Lentil Loaf

Name: Easy Lentil Loaf
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

16 ingredients

5 steps

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.