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Lentil Loaf

By tasteofhome.com

Lentil Loaf

Prep:35minCook:45min

You will never miss the meat in this vegetarian lentil loaf. Sauteed vegetables, savory lentils and mushrooms, and melty mozzarella make for one seriously satisfying loaf.

Updated at: Wed, 19 Mar 2025 13:36:16 GMT

Nutrition balance score

Great

Glycemic Index

42

Low

Glycemic Load

12

Moderate

Nutrition per serving

Calories222.9 kcal (11%)

Total Fat6.8 g (10%)

Carbs27.7 g (11%)

Sugars5 g (6%)

Protein14 g (28%)

Sodium569.7 mg (28%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¾ cupbrown lentils

1can vegetable broth

1 tablespoonolive oil

1 ¾ cupscarrots

1 cupfresh mushrooms

2 tablespoonsfresh basil

minced, or 2 teaspoons dried basil

1 tablespoonfresh parsley

1 cupshredded part-skim mozzarella cheese

½ cupbrown rice

½ teaspoonsalt

½ teaspoongarlic powder

¼ teaspoonpepper

2 tablespoonstomato paste

2 tablespoonswater

Instructions

View on tasteofhome.com

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Notes

3 liked

1 disliked

Delicious

Fresh

Go-to

Makes leftovers

Spicy

Hollie French· 2 months ago

I made a sauce out of 1/3 c ketchup, 2 Tbsp mustard and 2 Tbsp brown sugar instead of the tomato paste and water they use. Also, my kids won't eat mushrooms but I had vegan crumbles so I used those instead. Added a little soy sauce for umami. It was really yummy! But very crumbly. Maybe bc I didn't cook it as long as the recipe said. But it had reached temp at 30 min so I took it out.

Lisa Patalano· last year

Makes leftovers

Forgot the tomato paste on top but otherwise made it exactly per the website (it has 3/4 more carrots than Whisk shows) So delicious!

Forgot the tomato paste on top but otherwise made it exactly per the website (it has 3/4 more carrots than Whisk shows)

So delicious!