Delicious Lentil Loaf Recipes

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DELICIOUS LENTIL LOAF



Delicious Lentil Loaf image

This yummy dish was passed on to me by a British Rectors wife -it is very delicious, high in protein, and serves as a meat replacement - even my Pro-Meat Husband was convinced and now loves it when I serve him lentil loaf and potatoes! This dish is dompletely vegetarian if made with vegetarian bullion.

Provided by monfortmonfort

Categories     Lentil

Time 50m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10

3/4 cup lentils (a mixture is best but may use one type if none other available)
1 large onion, chopped
1 large carrot, grated
2 tablespoons olive oil
2 bouillon cubes (chicken or vegetable)
spices (Thyme, Sage, Parsley, and Tarragon recommended)
2 teaspoons yeast extract (Marmite, Bovril, etc)
2 eggs
1 1/2 cups cheese, grated
2 -4 cups boiling water

Steps:

  • In a saucepan, heat oil and sauté onion and carrot until tender. Add lentils and enough boiling water to cover the contents. You may need to add some more water while boiling. Add spices, bullion, and yeast extract. Boil about 30 - 40 minutes. (This time varies depending on the type of lentils you use). The lentils should be soft and the mixture should be thick but still have some water in it -almost like cake mix. Take off heat and stir in grated cheese and eggs. Pour into a loaf pan and bake 35 - 45 minutes at 350F until firm. Serve warm as a main dish or put it on bread for a sandwich.
  • You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
  • **It can be made without the yeast extract, but this really adds a flavorful zip.

LENTIL LOAF



Lentil Loaf image

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

3/4 cup brown lentils, rinsed
1 can (14-1/2 ounces) vegetable broth
1 tablespoon olive oil
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 large egg
1 large egg white
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water

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

LENTIL LOAF



Lentil Loaf image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 22

2 tablespoons vegetable oil, plus more for the loaf pan
1 cup brown lentils
1/2 small yellow onion, finely diced
1 carrot, finely diced
2 stalks celery, finely diced
2 Yukon gold potatoes, finely diced
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon crushed red chile flakes
2 1/2 cups vegetable stock
1 tablespoon tamari or soy sauce
2 teaspoons poultry seasoning
1/2 teaspoon hot sauce
2/3 sleeve saltine crackers, crushed
5 eggs, lightly beaten
1/2 cup shredded Cheddar
Tangy Tomato Sauce, recipe follows
1 cup ketchup
2 tablespoons brown sugar
2 teaspoons yellow mustard
1/4 to 1/2 teaspoon hot sauce

Steps:

  • Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside.
  • Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and chile flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes.
  • Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes.
  • Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly.

DELICIOUS LENTIL LOAF



Delicious Lentil Loaf image

I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!

Provided by Julie

Categories     100+ Everyday Cooking Recipes     Vegan

Time 1h50m

Yield 6

Number Of Ingredients 19

2 ½ cups water
1 cup brown lentils
⅓ cup water
3 tablespoons ground flax seed
2 tablespoons olive oil
1 onion, minced
1 cup minced fresh mushrooms
1 cup minced celery
2 large cloves garlic, minced
¾ cup quick-cooking oats
½ cup all-purpose flour
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon onion powder
¼ cup ketchup
¼ cup brown sugar
2 tablespoons mustard
2 tablespoons smoky barbeque sauce

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.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g

RED LENTIL LOAF



Red Lentil Loaf image

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

1 cup red lentils
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (about 1 cup)
1 teaspoon toasted and ground cumin seeds
2 garlic cloves, minced
2 medium carrots, finely chopped
2 teaspoons grated lemon zest
3 tablespoons lemon juice
Pinch of ground cayenne
2 eggs
3 tablespoons roughly chopped cilantro
1/2 cup rolled oats
1 cup plain yogurt
2 Persian cucumbers, thinly sliced
3 scallions, thinly slivered, for garnish
1/4 cup roughly chopped dill, for garnish
Red-pepper flakes, for garnish

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.

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