Lentilcarrotloaf Recipes

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.

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.

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.

Steps:

• Steam the carrots until tender.
• Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
• Mix together the cooked carrots and lentils.
• Mash them coarsely with a potato masher.
• Add the remaining ingredients and mix well.
• Pack the mixture into a well-oiled loaf pan.
• Decorate the top of the loaf with nut halves, if desired.
• Bake at 350 °F for 35-40 minutes, or until firm and golden brown.
• After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
• For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
• Serve with the sauce of your choice.

Steps:

• Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain.
• Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
• Heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
• Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf.
• Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.

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.

Steps:

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C).
• In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
• Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
• Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
• Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
• Brush with the remaining glaze, then slice and serve.
• Enjoy!

Steps:

• In a saucepan, heat oil and sauté onion and carrot until tender. Add lentils and enough boiling water to cover the contents. You may need to add some more water while boiling. Add spices, bullion, and yeast extract. Boil about 30 - 40 minutes. (This time varies depending on the type of lentils you use). The lentils should be soft and the mixture should be thick but still have some water in it -almost like cake mix. Take off heat and stir in grated cheese and eggs. Pour into a loaf pan and bake 35 - 45 minutes at 350F until firm. Serve warm as a main dish or put it on bread for a sandwich.
• You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
• **It can be made without the yeast extract, but this really adds a flavorful zip.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

Steps:

• Preheat oven to 180°C.
• Line base and sides of 11 x 21 cms loaf pan.
• Allow 4 cms overhang at long ends.
• Place bread in food processor, process to make fine crumbs.
• Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
• Season with pepper, mix well to combine.
• Press mixture firmly into pan.
• Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
• Serve with chutney or sweet chili sauce or salsa.

Steps:

• Combine lentils and water in a small saucepan.
• Bring to a boil.
• Reduce heat, and simmer until tender, about 40 minutes.
• Preheat oven to 400 degrees.
• Grease a 9x5 inch loaf pan.
• In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix.
• Spread into prepared pan.
• Bake for 40 minutes.
• Sprinkle top with dry bread crumbs, and continue baking another 10 minutes.
• Let sit for 10 minutes before serving.