[mv_schema_meta name="Make lentil mixture"]In a large mixing bowl, whisk together the eggs, cooked lentils, bouillon concentrate, and onions. [mv_img id="26506"]
[mv_schema_meta name="Add seasoning"]Stir in the poultry seasoning, basil, oregano, and thyme until combined. [mv_img id="26507"]
[mv_schema_meta name="add remaining ingredients"]Stir in the walnuts, breadcrumbs, and evaporated milk. [mv_img id="26512"]
[mv_schema_meta name="spread into loaf pan"]Spread the lentil loaf into a glass loaf pan. [mv_img id="26509"]
[mv_schema_meta name="make topping"]Mix together the ketchup, mustard, and brown sugar. [mv_img id="26510"]
[mv_schema_meta name="spread topping and bake"]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. [mv_img id="26511"]
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.