LENTIL LOAF
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
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, CARROT AND CUMIN LOAF
Make and share this Lentil, Carrot and Cumin Loaf recipe from Food.com.
Provided by katew
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Line base and sides of 11 x 21 cms loaf pan.
- Allow 4 cms overhang at long ends.
- Place bread in food processor, process to make fine crumbs.
- Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
- Season with pepper, mix well to combine.
- Press mixture firmly into pan.
- Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
- Serve with chutney or sweet chili sauce or salsa.
Nutrition Facts : Calories 580.5, Fat 4.7, SaturatedFat 1.1, Cholesterol 93, Sodium 63.9, Carbohydrate 97, Fiber 43.5, Sugar 5.4, Protein 40.2
LENTIL-CARROT LOAF
I got this vegetarian recipe from www.recipecenter.com. I haven't tried it yet,but I thought some people might be interested in trying this healthy dish.
Provided by fireyangelxoxo
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam the carrots until tender.
- Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
- Mix together the cooked carrots and lentils.
- Mash them coarsely with a potato masher.
- Add the remaining ingredients and mix well.
- Pack the mixture into a well-oiled loaf pan.
- Decorate the top of the loaf with nut halves, if desired.
- Bake at 350 °F for 35-40 minutes, or until firm and golden brown.
- After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
- For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
- Serve with the sauce of your choice.
Nutrition Facts : Calories 387.7, Fat 12.9, SaturatedFat 1.5, Sodium 521.9, Carbohydrate 54.9, Fiber 14.3, Sugar 7.3, Protein 17.3
DELICIOUS LENTIL LOAF
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
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
CARROT LENTIL CASSEROLE
"My husband loves this hearty meatless casserole, especially on a chilly winter evening," says Stacey Krawczyk of Champaign, Illinois. "It's wonderful served with crusty bread and a green salad."
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender.
Nutrition Facts : Calories 239 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges
VEGGIE-PACKED LENTIL LOAF RECIPE BY TASTY
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
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
EASY LENTIL LOAF
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
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
LENTIL CARROT LOAF
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350°F. Generously oil and flour an 8-x-4-inch loaf pan and set aside. 2. Place the carrots on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for 3 to 5 minutes or until the carrots are tender. Transfer to a mixing bowl. 3. Add the lentils to the carrots and coarsely mash with a potato masher. Add all the remaining ingredients and mix well. 4. Pack the mixture into the prepared loaf pan. Bake 35 to 40 minutes or until firm and golden brown. 5. Remove the pan from the oven and let stand about 5 minutes before unmolding the loaf onto a serving platter. Slice and serve as is or top with the sauce of your choice. For a Change . . . * For an attractive presentation, before baking the loaf, decorate the top with some walnut or pecan halves. When serving, surround the loaf with sliced tomatoes, roasted peppers, or other colorful vegetables.
Nutrition Facts : Nutritional Facts Serves
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