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
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 LOAF
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.
LENTIL AND WILD RICE LOAF
We frequently make this for Thanksgiving or Christmas for the vegetarians in the family. It's very nutritious and yummy and it goes great with the rest of the traditional holiday meal. You can make it ahead of time and then just pop it in the oven to heat up before the meal. Always serve it with the cashew gravy recipe I'm about to post separately. I'm not sure of where this recipe originated, but I got it from my sister years ago. I apologize for the some of the amount guestimates on the broth and spices as it's been a while since I've made it and we never had a real recipe, it's just scribbled on a piece of paper.
Provided by Sandy in California
Categories Brown Rice
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put lentils, brown and wild rice and veggie broth in a covered pan. Get it boiling on a higher heat and then turn down to low and cook until the rice is cooked and the liquid is absorbed, but the result is still somewhat wet and mushy, not dry. This will be approximately an hour. I usually watch this as it's cooking and add more broth as needed.
- While lentils and rice are cooking, heat oil in a separate pan and saute onions, garlic and carrot. Add steamed broccoli, cook another minute and then season with basil, salt and pepper to taste. This will be mixed with the other ingredients, so you'll want to be a bit generous with the spices.
- Add the lentil/rice mixture to the vegetable mixture when both are done. Add cashews. Mix everything together well.
- Put mixture into a greased loaf pan.
- Bake at 350 for 30 minutes covered and 15 minutes uncovered.
- Serve with Cashew Gravy.
Nutrition Facts : Calories 279.9, Fat 10.8, SaturatedFat 1.8, Sodium 101.8, Carbohydrate 39, Fiber 6.3, Sugar 3.9, Protein 9.8
CURRIED LENTIL-AND-RICE LOAVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h50m
Yield Makes 3 mini loaves or 1 standard loaf
Number Of Ingredients 12
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.
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
More about "lentil rice loaf recipes"
LENTIL & RICE LOAF - STRAIGHT UP FOOD
From straightupfood.com
Reviews 148Calories 163 per servingTotal Time 1 hr 45 mins
- Place the water, lentils, rice, poultry seasoning, and granulated onion into a medium saucepan over high heat. When it begins to boil, reduce the heat to low, then cover and simmer for 45 minutes. Remove from the heat and let stand for 10 minutes with the lid still on. (Prepare your remaining ingredients while the rice and lentils are cooking.)
- Place 1 tablespoon of water into a medium frying pan over high heat. When the water starts to sputter, add the chopped onion, mushrooms, and celery, and cook while stirring for 3 to 5 minutes, adding a little water, as needed. Add the garlic and stir for 2 minutes more until the vegetables have softened. If you're using dried herbs, stir them in with the garlic; if using fresh herbs, you will add them in step 4. Remove from the heat.
- Place the oats, tomato paste, and nuts (if using) into a large bowl. If you're using frsh herbs (sage, thyme, and rosemary), add them to the bowl as well. When the cooked vegetables, rice, and lentils have cooled for at least 10 minutes, add them to the bowl, and stir until all of the ingredients have been mixed thoroughly.
RICE AND LENTIL LOAF (VEGETARIAN RECIPE) - GRAB A PLATE
From azgrabaplate.com
Reviews 50Calories 142 per serving
- In a medium saucepan, combine the water and lentils and bring it to a boil. Reduce the heat, cover and simmer for about 5 minutes.
- Add the rice and onion to the pan with lentils and stir to combine. Cover the pan and simmer for about 18-20 minutes until the liquid is absorbed and the lentils and rice are tender.
MUSHROOM LENTIL LOAF - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
LEBANESE LENTILS WITH RICE (MUJADARA) - SIMPLY LEBANESE
From simplyleb.com
EASY VEGAN AND GLUTEN-FREE LENTIL LOAF RECIPE
From thespruceeats.com
EASY LENTIL LOAF FROM ONLY THREE INGREDIENTS. NO …
From fussfreeflavours.com
BROWN RICE, LENTIL AND MUSHROOM LOAF WITH FRESH TOMATO …
From healthyfood.com
RICE AND LENTIL “MEAT” LOAF | RECIPE - KOSHER.COM
From kosher.com
MUSHROOM LENTIL LOAF RECIPE ~ VEGAN • VEGGIE SOCIETY
From veggiesociety.com
A DOZEN DELICIOUS LENTIL AND RICE RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
LENTIL LOAF | PETA
From peta.org
NUT-FREE VEGAN LENTIL LOAF - A VEGAN MEATLOAF THAT DOES
From veganlovlie.com
LENTIL-RICE LOAF
From completerecipes.com
RECIPE: LENTIL RICE LOAF - RECIPELINK.COM
From recipelink.com
THE ULTIMATE VEGETABLE LENTIL LOAF - THE SIMPLE VEGANISTA
From simple-veganista.com
RECIPES > RICE > HOW TO MAKE RED LENTIL LOAF
From mobirecipe.com
MEATLOAF GETS A MAKEOVER: RICE AND LENTIL LOAF RECIPE BY …
From thedailymeal.com
LENTIL RICE LOAF | RECIPES, SAVOURY FOOD, VEGAN FOODS
From pinterest.ca
LENTIL, CHICKPEA, AND BROWN RICE LOAF (VEGAN, OIL-FREE)
From lifevegans.com
40 MUST-MAKE LENTIL RECIPES - RAINBOW PLANT LIFE
From rainbowplantlife.com
LENTIL LOAF: A HEALTHY DISH - SIMPLY TRINI COOKING
From simplytrinicooking.com
LENTIL & RICE LOAF | RECIPE | MCDOUGALL RECIPES, VEGETARIAN DISHES ...
From pinterest.ca
LENTIL LOAF RECIPE (GLUTEN-FREE & VEGAN WALNUT "MEATLOAF")
From yupitsvegan.com
VEGAN LENTIL LOAF RECIPE - FORKS OVER KNIVES
From forksoverknives.com
LENTIL AND RICE LOAF - VITALITY NUTRITION AND WELLNESS
From vitalitynutritionandwellnesscenter.com
VEGAN RECIPE: LENTIL AND RICE LOAF | VEGAN MAGAZINE
From vegan-magazine.com
VEGAN MEATLOAF (EASY LENTIL LOAF) - DETOXINISTA
From detoxinista.com
LENTIL RICE LOAF | FATFREE VEGAN RECIPES
From fastneasyrecipes.com
VEGAN LENTIL LOAF: FILLING AND DELICIOUS MEATLESS LOAF - LOTTAVEG
From lottaveg.com
VEGAN LENTIL LOAF - THE HIDDEN VEGGIES
From thehiddenveggies.com
RICE AND LENTIL LOAF (VEGETARIAN RECIPE) | RECIPE | LENTIL LOAF ...
From pinterest.com
LENTIL RICE LOAF - BIGOVEN.COM
From bigoven.com
LENTIL RICE LOAF (BURGERS) RECIPE - COOKEATSHARE
From cookeatshare.com
LENTILS AND BROWN RICE PILAF RECIPE | MYRECIPES
From myrecipes.com
10 BEST VEGETARIAN RICE LOAF RECIPES | YUMMLY
From yummly.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE SOYBEAN LENTIL RICE …
From mobirecipe.com
LENTIL AND RICE LOAF RECIPE | DR. MCDOUGALL
From drmcdougall.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love