RED LENTIL LOAF
Vegetarian lentil loaf has a long history of masquerading as meatloaf. With its brownish-grey color and a red ketchup glaze, it does its best to look and taste like meat (though it never does). This delicate red lentil loaf is not at all like that. It's all about the lentil flavor - sweet and vegetal. The seasoning veers a little bit Turkish, with lemon, cumin, cilantro, dill and yogurt. It is delicious served at room temperature or warm.
Provided by David Tanis
Categories beans, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Rinse lentils. Put them in a medium saucepan. Add water just to cover and a good pinch of salt. Bring to a boil high, then reduce heat to a simmer. Cook for about 30 minutes, until very soft. Drain well.
- Meanwhile, put 3 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add cumin, garlic and carrots, seasoning mixture well with salt and pepper. Add lemon zest and juice, and cayenne.
- Transfer drained red lentils and onion mixture to the bowl of a food processor. Pulse until it's the consistency of soft mashed potato, a bit lumpy. The mixture should be bright, peppery, lemony and well salted. Taste and adjust seasoning.
- In a small bowl, beat the eggs with a fork. Add the cilantro and beat together. Pour egg mixture into lentil mixture and pulse to incorporate. Add oats and mix in.
- Heat oven to 375 degrees. Lightly grease a loaf pan with olive oil. Lay a wide strip of parchment paper into the pan, leaving an overhang on two sides to help in removing cake later. Pour lentil mixture into the pan, smoothing the top. Fold excess parchment over the top. Bake until nicely browned, about 1 hour. Remove from pan and let cool. (The loaf is easier to cut if cooled.) Cut into 1-inch slices.
- In a small bowl, mix together yogurt and cucumbers, and season with salt. Warm the slices up briefly in a 350-degree oven, if desired. Even better: Griddle the slices with a bit of oil in a nonstick or cast-iron pan until crisp and golden on both sides. Or simply serve at room temperature.
- Spoon yogurt-cucumber sauce over each slice and sprinkle with scallion, dill and red-pepper flakes. Drizzle with extra-virgin olive oil, if you wish.
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
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
RED LENTIL LOAF
From Vegetarian Gourmet way back in the 90s. Holiday issue. Recommended with Black Bean Stuffed Peppers.
Provided by That is Dr House to
Categories Brown Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook your lentils.
- Preheat oven to 350°F Oil a loaf pan and sprinkle sides and bottom with a tbsp of oats.
- Whisk egg replacer and water until light and foamy.
- In a large bowl, combine the egg replacer and lentils with the remaining ingredients. Add the bread crumbs if you desire a firmer loaf.
- Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand 5 to 10 minutes before slicing.
- Serve with a red pepper sauce.
- Directions for the lentils per request:.
- 3 cups water to 1 cup dried red lentils.
- Stove top, you are looking at 15 to 20 minutes.
- Pressure cooker, 5 to 7 minutes.
- That should give you 1 2/3 cup cooked lentils.
- DO NOT SOAK.
Nutrition Facts : Calories 216.5, Fat 1.6, SaturatedFat 0.3, Sodium 218.8, Carbohydrate 39, Fiber 12.4, Sugar 1.9, Protein 12
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.
RED LENTIL LOAF
This makes kind of a vegetarian meatloaf. It is quite hearty. This makes quite a lot. This works best with a gravy or sauce over it. Add some veggies on the side and you have a healthy meal.
Provided by PdxBarb
Categories Lentil
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- In a medium pot place the potatoes and enough water to just cover the potatoes.
- To that same pot, then add the lentils and 4 cups of water. Simmer until soft and water is absorbed, about 25 minutes.
- In a separate pan saute the onions and garlic. You may saute in a little bit of oil or water.
- Combine the rest of the ingredients together.
- In a large bowl mix together potato lentil mixture, onion garlic mixture, and remaining ingredients. The mixture should be fairly thick. If it seems too soupy add more oats.
- Spoon into greased 9x12 pan.
- Bake at 375 for about 45 minutes or until crispy on top.
Nutrition Facts : Calories 378, Fat 4, SaturatedFat 0.6, Sodium 194, Carbohydrate 63.4, Fiber 15.4, Sugar 1.6, Protein 28.5
VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY
Here's what you need: flax meal, water, olive oil, carrot, celery, onion, cremini mushroom, garlic, red bell pepper, tomato paste, salt, pepper, dried parsley, dried thyme, soy sauce, vegan worcestershire, lentils, brown rice, quick-cook oats, ketchup, maple syrup
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 725 calories, Carbohydrate 123 grams, Fat 13 grams, Fiber 17 grams, Protein 32 grams, Sugar 10 grams
LENTIL BREAD
Lentils pack a little extra protein and fiber to this fragrant and flavorful brad shared by Mike Buescher from Ft. Wayne, Indiana. Writes Mike, "I grew up on a farm where bread was baked weekly...and have been making my own bread for over 20 years. I like to experiment with all types of grains and flours to make very hearty loaves. This is a favorite."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 0 protein.
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