MICHAEL'S EASY LENTIL LOAF
This is a super easy and budget-friendly lentil loaf recipe that I've been making for a while now. With a decent side, it makes a excellent hot meal on the cheap for vegetarians.
Provided by MHawkins1116
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
- Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper; mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
- Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 23.5 g, Cholesterol 34.4 mg, Fat 5.1 g, Fiber 8.9 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 450.6 mg, Sugar 1.7 g
DELICIOUS LENTIL LOAF
I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!
Provided by Julie
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
- Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
- Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
- Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
- Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g
LENTIL LOAF
Steps:
- Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
- Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
- Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
- Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.
CHEESE AND LENTIL LOAF
This comes from Sarah Brown's Vegetarian Kitchen. I first tried it at a friend's house for a luncheon party. Served with salad, french bread and homemade tomato sauce, it is absolutely delicious. It can be served hot or cold.
Provided by wizkid
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
- Pick over the lentils for any sticks and stones.
- Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
- Check after 10 minutes in case you need to add more water.
- The mixture should cook to a stiff puree.
- Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
- Season to taste.
- In a separate bowl lightly beat the egg.
- Stir in the cream (to the egg).
- Pour this mixture over the lentils.
- Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
- Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
- Let it stand for 10 minutes in the tin before turning out.
Nutrition Facts : Calories 222.8, Fat 9.9, SaturatedFat 5.7, Cholesterol 57.5, Sodium 143.1, Carbohydrate 20.7, Fiber 3.7, Sugar 1, Protein 13.9
BAKED LENTILS WITH CHEESE
Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. "These are the only beans my family will eat anymore," says the Charlottesville, Virginia cook.
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 13x9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes. , Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 535mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 15g fiber), Protein 26g protein. Diabetic Exchanges
LENTIL OAT LOAF
I am not a vegetarian but I eat some meatless meals and like to have tasty options for vegetarian friends. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone. For vegan friends, I omit the cheese & egg and use lesser amount of tomato sauce. (Prep time does NOT include cooking the lentils.)
Provided by Jean 7
Categories Grains
Time 50m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix lentils, onion, oats, and cheese in a large bowl and mix well.
- Add the beaten egg and mix well.
- Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
- Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
- Bake uncovered 30-40 minutes or until top is golden and crispy.
- Let cool at least 5 minutes.
- Turn out onto serving platter and garnish with parsley, if desired.
- Variations:.
- Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.
Nutrition Facts : Calories 220.6, Fat 7.5, SaturatedFat 3.9, Cholesterol 48.3, Sodium 224.6, Carbohydrate 26, Fiber 7.3, Sugar 3.1, Protein 13.5
LENTIL LOAF
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. -Tracy Fleming, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 580mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
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