Lentil Loaf with Sweet and Sour Topping

This Lentil Loaf is packed with delicious vegetarian protein and fiber. Made with cooked lentils, fresh bread crumbs, eggs, and seasoning, this baked vegetarian loaf is topped with a sweet and sour ketchup topping and baked in the oven.

This savory recipe is the perfect vegetarian recipe for holidays and family meals and is delicious with a side of mashed potatoes or garlic mashed cauliflower and a green vegetable side dish.

A slice of lentil loaf on a black plate with a side of potatoes and corn

Growing Up With Vegetarian Options

I credit my mom with giving her family a variety of food options like this lentil loaf at the table. She switched to a vegetarian lifestyle of her own when we were kids, but continued to serve my dad his “meat and potato” lifestyle. Her children were allowed to choose from the table what they wanted to eat. I am so thankful for parents who gave us food choices, rather than pressure us to eat what they felt we needed.

Because of this I grew to love many meatless meals in my lifetime and actually ended up preferring them. I have cravings for this lentil loaf and other meatless meals because of it. Vegetarian recipes have so much flavor and a whole lot of nutrition to offer as well. I continued this diversity in diet with my children, and they both have healthy appetites for all food, and especially love vegetarian options.

Things You Should Know About Lentils

All I have to do is have the aroma of lentils hit my nose as they are cooking to be drawn to them. Just one cup of this cooked legume packs in 18 grams of protein, 15 grams of fiber, has less than 1 gram of fat, and is only 230 calories. They are also a great source of iron, full of B vitamins, magnesium, zinc, and potassium. They are a great source of nutrition, especially for vegetarians.

Aside from nutrition, lentils are absolutely delicious. They have a spicy flavor without adding spice. They are excellent boiled with just a little bit of salt. I especially love them on this Lentil Tostada recipe. Nothing else is needed to enjoy this plant based protein. However, they are also great to add to recipes like this lentil loaf and do an excellent job of satisfying even the heartiest of meat eaters.

Dried Lentils have a pantry storage life of 1 year. Once cooked, they can be stored in the fridge up to 1 week. 

unbaked vegetarian loaf in a loaf pan

What You Need To Make This Lentil Loaf Recipe

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Dried Lentils

Hearty Whole Grain Bread or make your own whole wheat bread recipe

Large Eggs

Vegetable Bouillon Concentrate – this is a concentrated broth base that comes in a jar. It is by far my favorite choice for bouillon. It also comes in chicken, beef, and seafood concentrates. 

Evaporated Milk 

Onions

Walnuts

overhead view of baked lentil loaf with sweet and sour topping and a bay leaf on top

Why Use Evaporated Milk In This Recipe

What is evaporated milk, and why is it in this lentil loaf recipe? 

Evaporated Milk is shelf stable canned cows milk. It is rich and creamier than regular milk due to the fact that 60% of the water has been removed from it. It has a shelf life of 6 months, which makes it easier for folks who don’t consume a lot of milk (like us) to have on hand for use in cooking.

You do not have to use evaporated milk to make this lentil loaf if you do not have it on hand. Cashew milk makes a good non-dairy substitute, while whole milk or light cream can be used in its place for those who don’t mind using dairy.

Recipe Tips And Substitutions

  • Save time and cook the lentils ahead of time and store them in the fridge. If you do cook the lentils when making the recipe, be sure to allow them to cool before whisking them into the eggs. Adding hot lentils to the eggs will scramble them, something you don’t want to happen.
  • Dice the onions as fine as possible to allow the onion to cook through completely while baking in the lentil loaf.
  • For even more flavor, toast the walnuts in the oven at 350 degrees for 8 minutes, stirring once and watching carefully so they don’t burn. Then chop and proceed with them in the lentil loaf recipe.
  • Substitute chopped pecans for the walnuts

Other Vegetarian Recipes You May Enjoy

Special K Loaf aka Cottage Cheese Loaf

Tofu Burgers

Spicy Black Bean Burgers

Mom’s Homemade Vegetarian Meatballs

Crustless Broccoli Quiche

Mom’s Scrambled Tofu

Coconut Curry Tofu Bowl

Vegetarian Patties with Marinara Sauce

pinnable image

*If you made this lentil loaf recipe, please give it a star rating*

Lentil Loaf
Yield: 6

Lentil Loaf

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A delicious vegetarian loaf full of protein and fiber. Perfect for special family dinners and holiday meals.

Ingredients

  • 1 cup cooked lentils
  • 2 large eggs
  • 2 tsp bouillon concentrate
  • 1/2 cup chopped onions
  • 1 tsp, poultry seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup walnuts, chopped
  • 4 slices hearty multigrain bread
  • 1/2 cup evaporated milk
  • 2 tablespoons ketchup
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar

Instructions

  1. In a large mixing bowl, whisk together the eggs, cooked lentils, bouillon concentrate, and onions. whisking eggs and lentils
  2. Stir in the poultry seasoning, basil, oregano, and thyme until combined. adding spices
  3. Stir in the walnuts, breadcrumbs, and evaporated milk.
  4. Spread the lentil loaf into a glass loaf pan.
  5. Mix together the ketchup, mustard, and brown sugar. stirring ketchup topping
  6. Spread the ketchup topping over top of the lentil loaf and top with a bay leaf. Bake at 350 for 40 minutes, or until sides are browned and loaf is heated through.

Notes

Recipe Tips And Substitutions

  • Save time and cook the lentils ahead of time and store them in the fridge. If you do cook the lentils when making the recipe, be sure to allow them to cool before whisking them into the eggs. Adding hot lentils to the eggs will scramble them, something you don't want to happen.
  • Dice the onions as fine as possible to allow the onion to cook through completely while baking in the lentil loaf.
  • For even more flavor, toast the walnuts in the oven at 350 degrees for 8 minutes, stirring once and watching carefully so they don't burn. Then chop and proceed with them in the lentil loaf recipe.
  • Substitute chopped pecans for the walnuts

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 300Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 68mgSodium 350mgCarbohydrates 26gFiber 6gSugar 7gProtein 13g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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