Easy Lentil Loaf Recipes

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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

VEGGIE PACKED RED LENTIL LOAF



Veggie Packed Red Lentil Loaf image

This vegetable-packed red lentil loaf is tasty, adaptable and frugal. Vegetarian and Gluten Free

Provided by Helen Best-Shaw

Categories     Main

Time 1h

Number Of Ingredients 9

250 g red lentils
500 ml vegetable stock
1 tsp vegetable oil
1 small onion (finely chopped)
1 clove garlic (chopped)
1 - 1½ cups chopped mixed vegetables (peppers, spring onions, courgettes, peas, corn, carrots etc.)
1 egg (beaten)
herbs to season
salt and pepper (and other spices to taste)

Steps:

  • Place the lentils and stock in a saucepan. Gently simmer until the liquid has been absorbed and the lentils are soft. Strain in a sieve and stand to allow excess liquid to drain well.
  • While the lentils are cooking, fry uncooked vegetables until they are starting to soften and turn golden.
  • Place the lentils, cooked vegetables (add any grated root vegetables at this stage) and egg into a bowl and mix. Season well with some herbs, spices and salt and pepper.
  • Pour the mixture into a lined and greased 500g loaf tin. Bake at GM 5 / 190°C (fan 180°C) / 375°F for 40-50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out.
  • Serve sliced, or let it cool and fry to use as a burger.

Nutrition Facts : Calories 300 kcal, Carbohydrate 50 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 547 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving

EASY LENTIL LOAF



Easy Lentil Loaf image

This recipe makes 2 loaves so you can freeze one for later or feed a big family. A perfect dinner loaf, but would also would make great open-face sandwiches for lunch. This recipe is easy and after you've cooked the lentils, everything else is stirred into a bowl, and transferred to a loaf pan to bake.

Provided by TheHippyHomemaker

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h55m

Yield 12

Number Of Ingredients 16

5 cups water
1 (16 ounce) package lentils
2 tablespoons olive oil
½ onion, diced
1 cup minced fresh spinach
1 cup minced carrot
1 tablespoon minced garlic
12 slices bread, torn into small pieces
2 cups vegetable broth
4 eggs
¼ cup ketchup
1 packet dry vegetable soup mix
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon ground black pepper
¼ cup ketchup, or to taste

Steps:

  • Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. Drain.
  • Preheat oven to 400 degrees F (200 degrees C). Grease two 5x9-inch loaf pans.
  • Heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
  • Mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. Divide mixture into the prepared loaf pans. Drizzle 2 tablespoons ketchup over each loaf.
  • Bake in the preheated oven until cooked through, about 50 minutes. Let loaves sit for 10 minutes before serving.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 41.1 g, Cholesterol 62 mg, Fat 5.3 g, Fiber 12.8 g, Protein 14.4 g, SaturatedFat 1.1 g, Sodium 406.2 mg, Sugar 6.2 g

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

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.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)



Really Good Vegetarian Meatloaf (Really!) image

High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

Provided by SaraFish

Categories     Grains

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup monterey jack cheese or 3/4 cup American cheese
1 egg, beaten
4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Steps:

  • Add salt to water and boil in a saucepan.
  • Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
  • Remove from fire.
  • Drain and partially mash lentils.
  • Scrape into mixing bowl and allow to cool slightly.
  • Stir in onion, oats and cheese until mixed.
  • Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
  • Mix well.
  • Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
  • Smooth top with back of spoon.
  • Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
  • Cool in pan on rack for about 10 minutes.
  • Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Nutrition Facts : Calories 264, Fat 10.2, SaturatedFat 5.2, Cholesterol 69.1, Sodium 810.4, Carbohydrate 29, Fiber 7, Sugar 3.6, Protein 14.8

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

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

LENTIL LOAF



Lentil Loaf image

This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas. "

Provided by Dancer

Categories     Lentil

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1 packet dry vegetable soup mix
1/3 cup dried breadcrumbs

Steps:

  • Combine lentils and water in a small saucepan.
  • Bring to a boil.
  • Reduce heat, and simmer until tender, about 40 minutes.
  • Preheat oven to 400 degrees.
  • Grease a 9x5 inch loaf pan.
  • In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix.
  • Spread into prepared pan.
  • Bake for 40 minutes.
  • Sprinkle top with dry bread crumbs, and continue baking another 10 minutes.
  • Let sit for 10 minutes before serving.

Nutrition Facts : Calories 267.1, Fat 5.5, SaturatedFat 1.1, Cholesterol 70.5, Sodium 284.1, Carbohydrate 40, Fiber 12.2, Sugar 3, Protein 14.4

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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From pickyeaterblog.com


EASY VEGAN LENTIL LOAF | RECIPE | LENTIL RECIPES EASY, LENTIL …
Feb 8, 2019 - This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, Feb 8, 2019 - This easy vegan lentil loaf is a perfect main dish for a plantbased Christmas or Thanksgiving! Made with red lentils and lots of vegetables like carrots, Pinterest. Today. Explore. When autocomplete …
From pinterest.ca


EASY VEGAN LENTIL LOAF - OH MY VEGGIES
2018-11-15 Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour. Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn't burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.
From ohmyveggies.com


EASY LENTIL LOAF - DAIRY FREE RECIPES - FOODDIEZ.COM
Easy Lentil Loaf requires around 1 hour and 55 minutes from start to finish. This recipe serves 16. Watching your figure? This dairy free and vegetarian recipe has 200 calories, 11g of protein, and 4g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of vegetable broth, onion, olive oil ...
From fooddiez.com


PERFECT LENTIL LOAF RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
Prepare your loaf tin by wiping vegan butter all around the sides and bottom, then set it aside. Lay your walnuts and pecan nuts on a baking sheet and roast for 10 minutes. Roast the nuts in the oven. Sauté the onion, garlic, mushrooms, and vegan Worcestershire sauce. Cook the sweet potato and carrot.
From splashoftaste.com


LENTIL LOAF (VEGAN AND GLUTEN FREE RECIPE) - HAPPY HEALTHY MAMA
2020-01-16 Preheat the oven to 350 degrees. Drain the canned lentils well. Place all of the ingredients, except 1/4 cup of the ketchup, in a food processor. Lightly process until the ingredients are combined, but not too mushy. Line a standard loaf pan with parchment paper that hangs out the sides.
From happyhealthymama.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


EASY LENTIL LOAF - THERESCIPES.INFO
Veggie-Packed Lentil Loaf Recipe by Tasty top tasty.co. 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 …
From therecipes.info


VEGAN LENTIL MEATLOAF - EASY AND HEALTHY PLANT BASED RECIPES
2021-12-04 Combine the ingredients. Once the ingredients cooking in the pan are soft add lentils, mushrooms, finely chopped walnuts, mashed potatoes and mix well. Add mixed herbs, salt and pepper and soy sauce and stir to combine. Let it cook for 2 minutes then add 2 tbsp of breadcrumbs and mix well. Pack into a loaf pan.
From recipesandplaces.com


RED LENTIL LOAF - GREAT BRITISH CHEFS
4. Pour the mixture into a lined and greased 500g loaf tin and bake at GM0°C (fan 180°C) for 40 – 50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out. 5. Serve sliced, or let it cool and fry to use as a burger.
From greatbritishchefs.com


EASY LENTIL LOAF – VEGGIES FOR DINNER
2014-03-04 2 cups cooked lentils; 1 cup rolled oats; 1 cup diced mushrooms; ½ cup onion, chopped; 1 clove garlic, minced; 2 cups tomato sauce; 1-1/2 teaspoon Italian herb seasoning
From veggiesfordinner.com


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