Red Lentil Loaf Food

VEGGIE PACKED RED LENTIL LOAF

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.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.

LENTIL LOAF

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.

DELICIOUS LENTIL LOAF

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.

RED LENTIL LOAF

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 OAT LOAF

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.

VEGAN LENTIL LOAF

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.

CURRIED LENTIL LOAF

Steps:

• Preheat the oven to 375 degrees.
• Lightly spray a 9x5” loaf pan with non-stick cooking spray.
• Heat oil in a large skillet over medium heat.
• Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
• Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
• Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
• Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
• Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
• Taste and see if more salt is needed, then add mixture to the loaf pan.
• Bake loaf until firm, about 40-50 minutes.
• It’s best to let the loaf sit for 15-20 minutes before serving.

RED LENTIL CHICKPEA LOAF WITH MUSHROOM GRAVY

Steps:

• Preheat your oven to 350F and lightly spray a standard sized loaf pan with oil. Place the walnuts on a lined baking sheet and toast for 5 minutes. Remove the walnuts from the oven and chop them finely.
• Place the chickpeas in a large mixing bowl. Use a potato masher or a big fork to mash them up. They should all be broken down, but it's fine to see some flattened whole chickpeas and halves: texture is good!
• Heat the 2 teaspoons olive oil in a deep skillet or medium sized pot over medium heat. Add the onion, celery, and carrot. Cook for 5-7 minutes, or until all of the vegetables are tender and the onion is clear. Add the red lentils, water or broth, thyme, and rosemary. Increase the heat and bring the mixture to a boil. Then lower the heat to a simmer and cover. Cook for 12-15 minutes, or until the lentils are completely tender. Give the mixture a good stir to break them down and make them mushy.
• Add the lentil mixture to the chickpeas, along with the finely chopped walnuts and breadcrumbs. Mix everything well, then season to taste with salt and freshly ground black pepper. Pack the mixture into your prepared loaf pan, then smooth over the top with a spatula. Brush the 1/4 cup ketchup over the top.
• Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is browning.
• While the loaf bakes, prepare the gravy. Heat the remaining teaspoon oil in a saucepan over medium low heat. Add the mushrooms. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are soft and shrunken down and have released all of their juices. Add the broth and tamari to the pot and stir.
• Place the flour and nutritional yeast in a small, heatproof bowl. Use a ladle to remove 3/4 cup broth from the pot (avoid getting any mushrooms in there) and add the hot liquid to the bowl with the flour and nutritional yeast. Whisk it all together to create a smooth slurry, then return all of it to the pot. Continue to heat and stir the gravy until it's thickened up, about 2 minutes. Serve over your loaf and enjoy!

RED LENTIL LOAF

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.

BEST VEGAN LENTIL LOAF

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.

RED LENTIL LOAF

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.