Vegetarian Lentil Loaf

Course: main

Cuisine: Canadian

Servings: servings

Calories: 369kcal

Hearty lentil meatless meatloaf for an easy dinner any night of the week.

Place lentils in a mesh sieve and remove any stones or debris. Rinse under cold water until the water runs clear.
Add the lentils to a pot and cover with water, at least 2 inches above the lentils.
Bring to a boil, lower the heat and cook until you reach your desired texture. Feel free to season the water with salt.
Once cooked, strain in a mesh sieve. Push out as much water as possible, and mash them slightly with the back of a spoon. Set aside and allow to cool.

Preheat oven to 350ºF. Grease a loaf pan with non-stick cooking spray and line with parchment (for easy removal).
Saute the onion with the olive oil in a pan for about 5 minutes until softened. Let cool slightly.
Place the cooked lentils and all the ingredients (except the ketchup) in a mixing bowl. Mix until everything is combined well.
Spoon mixture into the loaf pan, and smooth with the back of a spoon.
Bake for 20 minutes in the preheated oven.
Remove, spread the ketchup over the loaf and return to the oven for about 15 minutes.
Once baked, remove from the oven and let cool for a few minutes.
Remove the lentil loaf from the pan, cut and serve.

1 ½ cups dry lentils makes about 12 ounces of cooked lentils.

Feel free to change the amount of seasoning or use any seasonings you like.

BBQ sauce can also be used as a topping.

Store leftovers in a covered container in the fridge.

Reheat covered in foil in the oven.

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