Easy Cold Lentil Salad Recipe Recipe For Meatloaf

CHEAP AND EASY LENTIL SALAD

Steps:

• Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
• Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
• Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
• Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

VEGAN LENTIL MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms and garlic; cook and stir until tender, about 3 minutes.
• Combine remaining 2 tablespoons olive oil, mushroom mixture, cooked lentils, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and Italian seasoning in the bowl of a food processor. Pulse until just combined; do not overblend and work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
• Bake in the preheated oven until golden, about 45 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.

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.

COLD LENTIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
• Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
• Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
• Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

RED LENTIL SALAD RECIPE

Steps:

• Rinse and drain red lentils with water.
• In a 4 quart saucepan over medium/high heat add 1 quart of water, the rinsed red lentils, lemon peel, garlic, bay leaf, and thyme.
• Bring lentils to an almost boil,(note 1) reduce heat to low, simmer red lentils for about 15 minutes, uncovered.
• Once lentils are cooked, remove and discard lemon peel, bay leaf, and thyme.
• Drain the lentils. Place them in a bowl.
• In a mason jar or bowl with a lid, add lemon juice, lemon zest, minced garlic, Dijon mustard, olive oil, fresh parsley, and fresh thyme. Season with salt and pepper. Check the seasoning on the vinaigrette. Reseason if needed. (Note 3) Set aside to assemble the red lentil salad
• Place the lid on mason jar or place the lid on the bowl. Shake the salad dressing well to mix.
• Combine with the cooked red lentils, diced shallots, carrots, celery, chopped parsley, and thyme.
• Top with the Lemon Vinaigrette. Toss well.
• Taste the salad. Reseason with salt and pepper if needed. Adjust herbs if needed.
• This salad is best refrigerated for a bit before serving. I make this the evening before.

LENTIL SALAD

Steps:

• Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.

VEGAN MEATLOAF

Steps:

• Pre-heat oven to 350
• Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
• In a large skillet, cook onion, garlic, mushrooms, carrots and celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
• In a food processor, pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
• The finished product should be chunky; do not over Pulse.
• Use a silicone backing or placed parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
• Place dough into the loaf pan and gently press the top to form a bread shape on top.
• Cover with aluminum foil.
• Bake for 35 minutes, covered.
• Uncover after 35 minutes, and drizzle additional bbq sauce on top.
• Return to oven for 10 minutes uncovered.
• Remove from oven; recover and let stand for 10 minutes before cutting.
• I find it easier to remove it from the pan before cutting.

SNEAKY MEATLOAF WITH GROUND BEEF AND LENTILS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine water and lentils in a heavy pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer until lentils are soft, stirring occasionally, about 40 minutes. Remove lid, but do not drain. Set aside.
• Combine bell pepper, carrot, onion, and celery in a food processor; pulse until veggies are cut into very small pieces. Remove vegetables to a large bowl. Add lentils to the food processor and process until pureed; add to vegetables.
• Add ground beef, bread crumbs, egg, salt, and pepper to the vegetable-lentil mixture. Mix ingredients together with your hands until well incorporated. Shape meat and vegetable mixture into a loaf and place in the middle of a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove foil and bake until top is browned, 5 more minutes. Top with tomato sauce and bake 5 minutes more. Garnish with parsley.