Curried Lentils Recipes Recipe For Meatloaf

ALISSA'S VEGETARIAN LENTIL MEATLOAF

Steps:

• Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan.
• In the bowl of a food processor, combine the onion, carrot, bell pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites, tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan.
• Bake for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.

EASY CURRIED LENTILS

Steps:

• In a large pot, heat the olive oil over medium heat
• Add the diced onion and cook for 2 minutes.
• Stir in the minced garlic and curry powder and cook for 30 more seconds.
• Add the tomatoes and bay leaf and cook for another minute.
• Add the lentils and salt and cook for 8 more minutes.
• Turn the heat to high and add all the vegetable broth and water.
• Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
• Remove the bay leaf.
• Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don' thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
• Serve immediately or store in the fridge for up to 5 days.

CURRIED LENTILS

Steps:

• Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

LENTIL-MUSHROOM "MEATLOAF"

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

CURRIED MEAT LOAF

Steps:

• Preheat oven to 350°. Combine first 10 ingredients. Add ground beef; mix well. Pat meat mixture into a 9x5-in. loaf pan. Bake until no pink remains, 60-75 minutes.

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

CURRIED LENTIL-AND-RICE LOAVES

Steps:

• Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.
• Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS

Steps:

• Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
• Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.