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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegan Italian Lentil Loaf Recipe

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This recipe for Vegan Italian Lentil Loaf is from Yum!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Extra Virgin Olive Oil
1 medium (sweet or red) onion, chopped small

1 red pepper, seeded and diced small

4 garlic cloves, minced

1/2 cup chopped fresh parsley

1 15 oz can lentils, rinsed and drained or 1 1/2 cups cooked brown lentils

3/4 cup vegetable broth

3/4 cup chopped walnuts

2 teaspoons smoked paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups bread crumbs

1/3 cup ketchup
Directions:
Directions:
-Preheat oven to 350F and grease an 8”x4” loaf pan.

-Heat oil in a large skillet over medium-high heat. Add the onions, bell pepper and garlic and sauté until the vegetables are softened, about 10 mins. Stir in the parsley.

-In a large bowl, mash the lentils with a fork leaving some whole ones. Add the cooked vegetables, broth, walnuts, paprika, thyme, salt and pepper. Mix together. Lastly, add the bread crumbs and stir until incorporated.

-Press the lentil mixture firmly into prepared pan and smooth out top.

-Spread ketchup top of the loaf. Bake for 45 mins. Once cooked, allow to sit in the pan for 15 mins until cutting.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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