Bulgur Lentil Loaf

Servings 1 loaf


  • 2 cups lentils
  • 1 bay leaf
  • 1 cup #1 fine bulgur wheat uncooked
  • 1 cup whole wheat bread crumbs
  • 1 egg beaten
  • 1 tbsp. ketchup
  • 1 medium medium onion chopped
  • 1 clove garlic crushed
  • 1 tsp. dried thyme leaves
  • 2 tsp. dried oregano leaves
  • 1 tsp. dried tarragon
  • Salt and pepper to taste
  • 3 tbsp. tomato paste


  • 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.
  • Combine bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  • Preheat oven to 350 degrees. Transfer lentils to a large mixing bowl. Add bulgur and remaining ingredients, except tomato paste. Mix well with your hands until thoroughly combined. Pat mixture into a 9" loaf pan.
  • Bake for 40 minutes until firm but not dry. During last minutes of baking, brush top with tomato paste or sauce. Let cool for 15 minutes; cut into slices and serve warm.