Description
This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.
Ingredients
- 1 ⅛ cups green lentils
- 2 ¼ cups water
- 6 slices white bread, torn into small pieces
- 2 eggs
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- ½ packet dry vegetable soup mix
- ⅓ cup dried bread crumbs
Instructions
- Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat
- and simmer until tender
- about 40 minutes.
- Preheat oven to 400 degrees F (205 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl
- mix together 2 cups cooked lentils
- bread
- eggs
- broth
- tomato paste
- basil
- garlic powder
- black pepper
- parsley
- olive oil
- and dry soup mix. Spread into prepared pan.
- Bake for 40 minutes. Sprinkle top with dry bread crumbs
- and continue baking another 10 minutes. Let sit for 10 minutes before serving.
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
Servings: 6