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
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 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
VEGAN LENTIL LOAF
This hearty vegan lentil loaf is packed with flavor, loaded with plant-based protein and makes for a delicious vegetarian entree for a holiday meal.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 55m
Number Of Ingredients 26
Steps:
- Pre-heat oven to 375°F.
- Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
- In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
- Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
- Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.
Nutrition Facts : ServingSize 1 slice, Calories 140 kcal, Sugar 6 g, Sodium 377 mg, Fat 6 g, Carbohydrate 19 g, Fiber 4 g, Protein 5 g, UnsaturatedFat 3 g
VEGAN LENTIL NUT "MEAT" LOAF
Incredible vegan lentil "meatloaf" with wholesome, whole-food ingredients like lentils, nuts, sweet potato, and mushrooms! Just 10 ingredients required for this flavorful, comforting entrée.
Provided by Minimalist Baker
Categories Entree
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
- Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
- Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
- To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it's crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it's more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it's too wet, add more bread crumbs as needed.
- Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
- Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.
Nutrition Facts : ServingSize 1 Slice, Calories 337 kcal, Carbohydrate 31.6 g, Protein 9.5 g, Fat 20.5 g, SaturatedFat 1.9 g, Sodium 622 mg, Fiber 7.3 g, Sugar 5.3 g
VEGAN LENTIL LOAF (BAKED)
Easy and delicious baked vegan lentil loaf recipe with veggies - this it the perfect vegetarian roast for holidays or a quick and simple dinner recipe!
Provided by plant.well
Categories Entrées
Time 1h25m
Number Of Ingredients 17
Steps:
- Cook lentils according to their package.
- Chop onion, carrot, mushrooms and celery into small pieces and mince garlic, add everything to a pan over medium heat with the olive oil and cook until soft, about 7-9 minutes.
- Add tomato paste and spices and mix well, then remove from heat.
- Add remaining ingredients and mix well, add half of the mixture to a blender or food processor and blend until smooth**, then add mix well with the unblended half.
- Lightly oil and add parchment paper to a bread loaf pan, and add mixture. Squish down evenly.
- Mix together tomato topping and pour over the top of the lentil loaf, smoothing it out evenly.
- Bake at 350 degrees F for 45-60 minutes, or until firm.
Nutrition Facts : Calories 328 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 7 grams fat, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 633 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
LENTIL LOAF
I had to make this recipe public for my family to see it, so please, if you experience problems let me know. The original recipe calls for a cup of cooked lentils, but I know that I had more than that. I believe I cooked one cup of raw lentils and it ended making about 3 cups. Also, I used 2 tbsp vegetable oil and next time, I think I will only use about 2/3 can evaporated milk. I also used a 8x8-inch square glass dish, as I didn't think it would fit in a loaf pan. I couldn't imagine this loaf would set up with only one cup of cooked lentils. Easily customizable, too. I think I'll add garlic next time.
Provided by Lillers
Categories Lentil
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sort, rinse, and cook lentils in about 3 cups water until tender. If more water is needed, add some. (The amount will be about 3 cups after cooking). Drain.
- Preheat oven to 300°F.
- Combine all ingredients and put in greased loaf pan (or 8x8-inch or 9x9-inch glass dish).
- Cook for 1 hour.
- Note: This loaf will be moist.
Nutrition Facts : Calories 385.8, Fat 21.6, SaturatedFat 6.1, Cholesterol 71.2, Sodium 260.7, Carbohydrate 36.9, Fiber 4.5, Sugar 3.1, Protein 13.2
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.
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
More about "michaels easy lentil loaf food"
LENTIL LOAF - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
Estimated Reading Time 2 mins
- Mix all the ingredients in a large mixing bowl and combine well. It's okay if the lentils get a little mashed. Use your hands, it's fun!
MUSHROOM LENTIL LOAF RECIPE ~ VEGAN - VEGGIE SOCIETY
From veggiesociety.com
4.4/5 (5)Total Time 1 hrCategory Main CourseCalories 278 per serving
- In a large skillet over medium flame saute the onion (or leeks), mushrooms and carrot with a pinch of sea salt and a splash of water, veggie broth (or a drizzle of olive oil) until softened. About 10 minutes or so. (If using leeks make sure to rinse them really well after chopping as they can be quite full of dirt and grit)
- Stir in the bell pepper, garlic, paprika, onion powder, liquid aminos, flax meal, 2-3 tablespoons of marinara sauce and the fresh herbs (reserve some herbs for garnish). Remove from heat.
- Add the walnut parmesan, lentils and oats to the pan with the sauteed veggies and mix to combine. Transfer half of the mixture to the bowl of a food processor and finely chop but not totally pureed, so keep a close eye on it.
MUSHROOM LENTIL LOAF - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Estimated Reading Time 4 minsServings 10Total Time 1 hr 30 mins
RED LENTIL LOAF - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Side
LENTIL MEATLOAF BY CHEF MICHAEL SMITH – LENTILS.ORG
From lentils.org
Servings 4Total Time 1 hrEstimated Reading Time 50 secs
EASY VEGAN AND GLUTEN-FREE LENTIL LOAF RECIPE
From thespruceeats.com
Ratings 457Calories 180 per servingCategory Dinner, Entree, Lunch
EASY LENTIL LOAF (VEGAN AND GLUTEN FREE) - MY WHOLE …
From mywholefoodlife.com
CHEF MICHAEL SMITH’S LENTIL RECIPES FROM AROUND THE …
From everythingzoomer.com
VEGAN MEATLOAF (EASY LENTIL LOAF) - DETOXINISTA
From detoxinista.com
Ratings 67Calories 166 per servingCategory Main Course
- Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to use a spray oil on the pan first, so that the parchment paper will stick in place.)
- In a large skillet over medium heat, add the olive oil, onion, carrot, celery, and garlic. Stir occasionally until softened, about 8 to 10 minutes.
- In a the bowl of a large food processor fitted with an "S" blade, combine the cooked lentils, oats, walnuts, flax, tamari, thyme, cayenne, salt, and several grinds of black pepper. When the vegetables are tender, add them in, too.
- Pulse several times, just until the mixture starts to stick together when you press it between your fingers. You don't want it totally smooth, for the best texture. (See the photos in this post for reference.)
LENTIL LOAF (VEGAN AND GLUTEN FREE ... - HAPPY HEALTHY MAMA
From happyhealthymama.com
5/5 (1)Total Time 55 minsCategory RecipesCalories 314 per serving
LENTIL LOAF - CREATE MINDFULLY
From createmindfully.com
5/5 (1)Total Time 1 hr 13 minsCategory Main CourseCalories 284 per serving
- Add vegetable broth. Bring to a boil, then reduce to a simmer. Add salt. Simmer 15 minutes, until liquid is absorbed. Let sit about 5 minutes to get fluffy. Set aside.
- Add olive oil and chopped onions to a hot pan. Cook onions until translucent over medium heat, about 3-4 minutes.
LENTIL LOAF (VEGAN, GLUTEN-FREE) - NUTRITION REFINED
From nutritionrefined.com
4.9/5 (8)Total Time 1 hr 15 minsEstimated Reading Time 8 minsCalories 294 per serving
MAGICAL LENTIL LOAF - JOYOUS HEALTH
From joyoushealth.com
5/5 (1)Estimated Reading Time 6 minsCategory Mains & Sides
VEGAN LENTIL LOAF RECIPE - FORKS OVER KNIVES
From forksoverknives.com
5/5 (1)Estimated Reading Time 3 mins
6 EASY LENTIL RECIPES PERFECT FOR HEALTHY MEAL PREP | WELL ...
From wellandgood.com
Estimated Reading Time 6 mins
EASY RED LENTIL LOAF RECIPE [VEGAN AND GLUTEN FREE]
From earthfoodsnutrition.com
Estimated Reading Time 2 minsTotal Time 40 mins
LENTIL MEATLOAF - CHEF MICHAEL SMITH
From chefmichaelsmith.com
Estimated Reading Time 30 secs
HOMEMADE VEGAN MEATLOAF (MADE WITH LENTILS & OATS) | SHANE ...
From shaneandsimple.com
4.8/5 (44)Calories 243 per servingCategory Entree
RECIPES LENTIL LOAF - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MICHAEL'S EASY LENTIL LOAF - COOKING YOUTUBE CHANNEL
From cookingutube.com
LENTIL LOAF RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
MICHAEL'S EASY LENTIL LOAF | RECIPE | LENTIL LOAF, LENTILS ...
From pinterest.com
MICHAEL'S EASY LENTIL LOAF RECIPE - FOOD NEWS
From foodnewsnews.com
LENTIL MEATLOAF BY CHEF MICHAEL SMITH | RECIPE | LENTIL ...
From pinterest.ca
MICHAEL'S EASY LENTIL LOAF - VEGETARIAN
From worldrecipes.org
LENTIL LOAF RECIPES
From tfrecipes.com
10 BEST LENTIL MUSHROOM LOAF RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love