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A Lentil Loaf Trial

This week, I auditioned a couple of Lentil Loaf recipes. The first version, published on a website I shall not name, was an unmitigated disaster. Think of lentil soup, served in a loaf pan. The second recipe, from Epicurious.com, produced an honest-to-goodness loaf, which, at room temperature, sliced up reasonably well. This is the recipe I’m sharing with you today.

NOTE: The recipe writer said nothing about letting the loaf cool before attempting to slice it. As a result, my first slice disintegrated into a delicious mess, while subsequent, room-temperature slices held their shape. Too bad I ended the video after that first slice!

If you need a printable version of this recipe, by all means visit Epicurious.com. Just remember to allow the loaf to cool before you slice into it!

Got a Lentil Loaf recipe that you absolutely love? Talk to me in the comments field below.

xKevin

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BY Kevin Lee Jacobs | October 20, 2018 9 Comments

Savory Harvest Turnovers
Classic Spoon Bread

Comments

  1. 1

    Julie Culshaw says

    October 21, 2018 at 9:06 am

    My daughter gave me an Adirondack Bow Knife as a gift a few years ago, it is amazing, you can cut hot bread with it perfectly. It also slices tomatoes as thinly as you like. I think you need to get yourself one.

    http://sharpchef.com/shop/adirondack-bow-knife/

  2. 2

    Elizabeth says

    October 21, 2018 at 10:23 am

    Kevin, maybe a bit more egg will help to bind all the ingredients better? Just my two bits worth.

  3. 3

    Myra says

    October 21, 2018 at 10:54 am

    I would add some Garbonso bean flour

  4. 4

    Sandy says

    October 21, 2018 at 11:48 am

    Check this lental loaf recipe out.
    https://www.allrecipes.com/recipe/13885/lentil-loaf/reviews/728642/
    The pictures show it holding together and it earned 4 out of 5 stars by 182 who have made it. This site hasn’t let me down. Note the suggestions by the reviewers. It can has been most helpful with a recipe.

  5. 5

    Susan Iseman says

    October 21, 2018 at 1:37 pm

    Hi Kevin: I have made both of these recipes numerous times. In both cases, I used almonds and no walnuts as my silver fox can’t have ’em. Here’s a meatloaf recipe that is to die for- sooo great:

    https://www.thekitchn.com/winter-recipe-classic-vegetarian-nut-loaf-102222

    These are yummy meatballs, but I’m guessing you could make an meatloaf as well.

    https://www.foodnetwork.com/recipes/vegetarian-meatballs-3416214

  6. 6

    Valerie says

    October 21, 2018 at 10:02 pm

    ummm Kevin…a recipe right up my alley – mucho thanks for sharing with us! 🙂

  7. 7

    Georgeann Brown says

    October 22, 2018 at 8:19 am

    It seemed appropriate to play Chopin after serving Lentil Loaf.

  8. 8

    Pam R says

    October 22, 2018 at 1:22 pm

    Thank you for the vegetarian receipt, Kevin!! It will be a good addition to my fall lineup. 🙂

  9. 9

    Julie R says

    October 31, 2018 at 6:58 pm

    This looks like it will be a really good recipe to try. I’ve been getting into lentils lately, so I was glad to see this lentil loaf.

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