VEGGIE PACKED RED LENTIL LOAF
This vegetable-packed red lentil loaf is tasty, adaptable and frugal. Vegetarian and Gluten Free
Provided by Helen Best-Shaw
Categories Main
Time 1h
Number Of Ingredients 9
Steps:
- Place the lentils and stock in a saucepan. Gently simmer until the liquid has been absorbed and the lentils are soft. Strain in a sieve and stand to allow excess liquid to drain well.
- While the lentils are cooking, fry uncooked vegetables until they are starting to soften and turn golden.
- Place the lentils, cooked vegetables (add any grated root vegetables at this stage) and egg into a bowl and mix. Season well with some herbs, spices and salt and pepper.
- Pour the mixture into a lined and greased 500g loaf tin. Bake at GM 5 / 190°C (fan 180°C) / 375°F for 40-50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out.
- Serve sliced, or let it cool and fry to use as a burger.
Nutrition Facts : Calories 300 kcal, Carbohydrate 50 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 547 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving
LENTIL LOAF
This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.
Provided by KDCG
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h35m
Yield 6
Number Of Ingredients 13
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 F (205 degrees C). 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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 40.9 g, Cholesterol 62 mg, Fat 5.6 g, Fiber 12.4 g, Protein 14.6 g, SaturatedFat 1.1 g, Sodium 368.6 mg, Sugar 4 g
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
BEST VEGAN LENTIL LOAF
Hearty and filling, this flavorful vegan lentil "meatloaf" is the perfect weeknight supper or special dish to serve vegan guests. Unlike other lentil loafs, it doesn't get soggy, and it makes great leftovers for lunch the next day!
Provided by Anjali Shah
Categories Main Course
Time 1h
Number Of Ingredients 23
Steps:
- Line a loaf pan with parchment paper and set aside.
- Chop garlic cloves, onion and carrot in very small pieces.
- Sauté garlic and 1 tbsp olive oil in a large pan over medium heat until fragrant. Then add onion and carrot and sauté for 4-5 minutes or until onion is translucent.
- Chop shallots and add it to the other vegetables. Cook for two more minutes.
- Place the cooked vegetables in a big bowl and add 2 cups of the cooked lentils. Using a hand blender, puree the vegetable/lentil mixture until it forms a smooth paste. Then add walnuts and blend again. This can be done with a food processor as well.
- Add all the spices, the rest of the lentils, breadcrumbs, the flaxseed egg, 1 tbsp olive oil, balsamic vinegar, soy sauce and salt and stir to combine.
- Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
- For the glaze, whisk all the ingredients together and spread it with a spoon over the top of the loaf.
- Bake for 40 minutes at 350 degrees F, or until golden brown on the edges.
Nutrition Facts : ServingSize 1 slice, Calories 180 kcal, Carbohydrate 22 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 644.5 mg, Fiber 6 g, Sugar 5.5 g
VEGAN LENTIL LOAF
A simple recipe for lentil loaf. It is easy to slice, moist, textured and packed full of flavour. This vegan roast is just as at home on the Christmas dinner table as it is in the garden for a summer supper.
Provided by Chris Mosler | Thinly Spread
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350F
- Grease and line a 2lb loaf tin
- Put lentils and water into a large saucepan, bring to the boil, reduce to a simmer.
- Add Marmite and olive oil and stir.
- Cook the lentil mixture for 15 - 20 minutes or until all the water has been absorbed and the lentils are soft and creamy. You may need to add extra water if they get dry too quickly. You should be left with a stiff, spoonable lentil puree.
- Add the mixed herbs, onion, breadcrumbs and nutritional yeast and stir vigorously to combine. Add more breadcrumbs if the mixture is sloppy. You are looking for a thick spoonable puree, not soup!
- Add salt and pepper to taste.
- Spoon the mixture into the prepared tin and level.
- Roast in the preheated oven for 30 minutes or until the top is crisp and browned.
- Leave to cool in the tin for at least 15 minutes until turning out and serving.
Nutrition Facts : Calories 212 kcal, Carbohydrate 32 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 145 mg, Fiber 15 g, Sugar 2 g, ServingSize 1 serving
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
LENTIL & WALNUT LOAF
An easy, tasty and nutritious vegetarian bake.Serve hot with roast potatoes and veggies, or cold in sandwiches or with salad.
Provided by Moorlands Eater
Categories Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 190C / 170 Fan / Gas 4Use some of the butter to grease a small loaf tin (approx 19 x 9 x 6 cm, capacity 800ml or 1 lb).Put a long strip of greased foil along the bottom of the tin so that it comes up above the short sides: this will make it easier to turn the loaf out.
- Put the olive oil and butter in a medium frying pan over medium heat.When the butter has melted, add the chopped onion, celery and garlic and season with salt and pepper. Cook, stirring often, until soft and lightly browned (10-15 min), adding the dried herbs for the final minute.Take the pan off the heat.
- Put the drained lentils, chopped walnuts and breadcrumbs into a mixing bowl.Add the cooked onion mixture to the bowl along with the chopped parsley, soy sauce and a good grind of black pepper.Stir everything together then taste: add salt, more pepper and/or soy sauce if needed.Crack the egg into the bowl and stir to thoroughly combine.
- Transfer the mixture to the prepared tin, pressing it down well and smoothing the top. It may look like it won't all fit in: it will if pressed down firmly enough.Cover with a piece of buttered foil then put into the oven.Bake for exactly 1 hour then remove from the oven.
- Leave to stand for 2-3 minutes before turning out, slicing and serving.Leftovers can be stored in the fridge for 2-3 days or frozen.Reheat in a microwave or covered in a low oven. Can also be eaten cold.
LENTIL, MUSHROOM & CHEESE BAKE
Lentil, Mushroom & Cheese Bake makes use of economical, everyday ingredients in a savoury dish that you don't have to be a vegetarian to enjoy.
Provided by Moorlands Eater
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.Butter an ovenproof dish approximately 25 x 16 x 6 cm (use a larger, shallower tray if you prefer)
- Put the lentils in a sieve and rinse under a cold tap.Tip the lentils into a medium saucepan and add the stock or water. Bring to the boil then turn down the heat and simmer very gently until all the liquid has been absorbed (20-30 min).Take off the heat and set aside.
- While the lentils are cooking: take a medium frying pan and add the oil and butter.Over a low-medium heat cook the onions, seasoned with a little salt & pepper, until softening and a little brown (10-15 min).Add the mushrooms, garlic, dried sage plus a little more salt & pepper, and continue cooking until the mushrooms are browned too (8-10 min). Take off the heat.
- Add the contents of the frying pan to the cooked lentils. Stir in the yeast extract if using along with the grated cheese and parsley.
- Stir in the beaten eggs then pour the mixture into the prepared baking dish.
- Put in the oven and bake until risen and cooked all the way through. A skewer or cocktail stick should come out clean. (Approx 35 min, less if you used a baking dish with a larger base).
- Cut into 4 and serve with green vegetables or salad and baked potatoes if liked.Leftovers can be kept in the fridge for 2-3 days or frozen once cold.Reheat in a microwave or low-medium oven covered in foil.
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
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
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