Thanksgiving Lentil Bake Food

THANKSGIVING LENTIL BAKE

Steps:

• Preheat oven to 180c
• Wash and roughly chop sweet potatoes. Place in an oven proof dish and coat in oil, salt and pepper.
• Place in oven and roast for approx. 40 minutes until or cooked through
• While the potatoes are cooking, commence with the filling. Saute the red onion and garlic. Add the chopped celery and chopped mushrooms and stir through passata.
• Cook for around 2 minutes before adding the green lentils, miso paste, balasamic glaze, tamari and dried herbs. Add the fresh, chopped rosemary. Add a little water to ensure it's not sticking to the pan,.
• Allow this to simmer for around 30 minutes, stirring throughout to ensure it is not sticking. If using uncooked lentils you will need to adjust the time and volume of liquid accordingly.
• Remove sweet potatoes from oven and once not too hot, scoop into a bowl and mash with vegan butter.
• Start to layer your lentil bake pie! Add the lentil layer to an ovenproof dish, top with chosen vegetables as your next layer.
• Spread the sweet potato mash on top. Pop in the ovebn and cook for around 40 minutes.
• Once removed, allow around ten minutes for it to cool slight before serving. Garnish with nutritional yeast and a fresh sprig of rosemary if desired.

LENTIL "MEATBALLS" RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

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.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

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.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

LENTIL CAKES

Steps:

• Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter.
• In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the chile paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes.
• Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
• Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean.
• Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil.
• When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves.
• Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
• To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut.

LENTIL AND FETA BAKE

Steps:

• Preheat oven to 180°C.
• Cook lentils for about 30 minutes in water until tender.
• Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
• Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
• Add to lentil mixture.
• Stir in the egg whites.
• Place into an ovenware dish, finishing with a layer of feta cheese.
• Arrange the tomato slices on top and sprinkle the remaining oil over them.
• Sprinkle the parsley and basil on top.
• Cover and bake for 15-20 minutes in preheated oven.
• Remove lid and bake for a further 3-8 minutes .