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Camellia Brand

Lentil Loaf

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  • 2 cups Camellia Brand Lentils, rinsed and dried
  • 1 bay leaf
  • 8 cups water
  • 1 cup uncooked fine bulgur wheat
  • 1 cup soft whole-wheat bread crumbs
  • 1 egg, beaten
  • ½ teaspoon dried basil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried tarragon
  • Salt and pepper to taste
  • 3 tablespoons tomato paste or tomato sauce


  1. Rinse and sort lentils.
  2. Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 minutes. 
  3. Combine bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  4. Preheat oven to 350°F. Transfer lentils to a large mixing bowl. Add bulgur and remaining ingredients except tomato paste or sauce.  Mix well until thoroughly combined. 
  5. Pat mixture into a 9-inch loaf pan. Bake for 40 minutes until firm but not dry.
  6. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes.
  7. Cut into slices and serve warm.

Ingredients used in this Recipe

garlic onions bread crumbs lentils eggs bulgur wheat tomato paste