“Lentils are a wonderful meat substitute”
2hrs 30mins

Ingredients Nutrition


  1. Add lentils and broth to a saucepan; bring to a boil; cover the pan, lower heat to med-low, and simmer 30-40 minutes or until the lentils are tender and the liquid is absorbed (if the lentils seem too dry, add a little more water toward the end of the cooking time).
  2. Preheat the oven to 350°; butter a shallow 2-quart baking dish (or coat with cooking spray).
  3. Heat the oil; stir/saute the onion and bell pepper over medium heat, for 4 minutes or until the vegetables are just softened.
  4. Add in the spinach, garlic, and ginger; cook, stirring 1 minute.
  5. Stir in the salt and next 5 ingredients.
  6. In a large mixing bowl, use your hands to combine the lentils, cooked vegetable mixture, parsley, cilantro, and eggs.
  7. Pat the mixture into the prepared pan, smoothing the top.
  8. Bake about 1 hour or until the loaf is firm and the top is crusty.
  9. Let rest in the pan for 10 minutes; cut into squares and serve.

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