Baby Friendly Lentil And Veggie Dhal Recipe By Tasty

VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY

Veggie-Packed Lentil Loaf Recipe by Tasty image

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

Ingredients

2 tablespoons flax meal
6 tablespoons water
olive oil, to taste
1 carrot, diced
1 stalk celery, diced
½ cup onion, diced
2 cups cremini mushroom, diced
3 cloves garlic, minced
½ cup red bell pepper, diced
2 tablespoons tomato paste
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon dried parsley
½ teaspoon dried thyme
1 tablespoon soy sauce
1 tablespoon vegan worcestershire
2 cups lentils, cooked
¾ cup brown rice, cooked
¾ cup quick-cook oats
¼ cup ketchup
1 teaspoon maple syrup

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

BABY FRIENDLY LENTIL AND VEGGIE DHAL RECIPE BY TASTY

Baby Friendly Lentil And Veggie Dhal Recipe by Tasty image

Here's what you need: red lentils, butternut squash, sweet potato, vegetable stock, tomato puree, turmeric, chili powder, curry powder, salt, ginger, spinach, coconut milk, cilantro

Provided by Janani Ramnarayan

Categories Lunch

Yield 2 servings

Number Of Ingredients 13

Ingredients

½ cup red lentils, washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.
1 cup butternut squash, diced
1 cup sweet potato, diced
vegetable stock, 1 stock cube dissolved in 500ml hot water.
1 tablespoon tomato puree
1 teaspoon turmeric
chili powder, to taste, optional
1 tablespoon curry powder, adjust to taste
salt, to taste
1 teaspoon ginger, grated
1 cup spinach
¼ cup coconut milk
1 teaspoon cilantro, for garnish

Steps:

In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.

Nutrition Facts : Calories 264 calories, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 9 grams, Sugar 8 grams

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