Spinach Mushroom Lentil Loaf Recipes

SPINACH & MUSHROOM LENTIL LOAF

Steps:

• Bring 3 cups of water to a boil and add lentils, reduce heat to a slow rolling boil for approximately 30 minutes, or till tender. Drain, cool and separate volume into 1½ cups and ½ cup measures.
• Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken.
• Preheat oven to 375°.
• Heat olive oil over medium heat and a large saucepan. Add onion and garlic, sauté for approximately 6 minutes, until the onions are tender. Add carrots and mushrooms and continue to cook for approximately 4 minutes until carrots and mushrooms are tender. Add thyme and spinach, cooking approximately 2 minutes until spinach is wilted. Add in Braggs and ½ cup of the Spicy BBQ Sauce - combine all ingredients by stirring. Turn the heat off and add salt and pepper to taste, if needed.
• Using a food processor, process 1½ cups of the cooked lentils and ½ cup of the oats until smooth, (if there are a few bits remaining, that's ok), place mixture in a large bowl. Add in remaining lentils and oats. Add the flax mixture, almond flour and cooked vegetable mixture. Stir to combine and then use your hands to finish mixing and slightly mashing together. All ingredients are now together and ready to spoon into a 9"x5" loaf pan. Make certain you press the mixture into the loaf pan firmly.
• Spread ¼ cup of BBQ sauce on top of the lentil loaf.
• Bake uncovered for 35-40 minutes and cool for approximately 10 minutes before serving.

LENTIL LOAF WITH MUSHROOM GRAVY

Steps:

• Lentil Loaf:
• Preheat oven to 375˚. Cook the lentils in 1 quart of simmering water until tender about 15-20 minutes. Drain.
• cook rice and reserve 1/2 cup.
• Chop the onions and carrots and mix together the cooked lentils, cooked rice, bread crumbs, oil, 3 T. tamari, sage, thyme, curry, egg whites, and ½ cup of broth.
• Oil the loaf pan and fill it with the lentil mixture, patting down well. Bake covered 30 minutes. Uncover and bake another 30 minutes. Remove from oven and place tomato slices on top and sprinkle with sesame seeds. Place back in the oven and bake a final 15 minutes.
• Remove from oven cool 15 minutes before slicing and topping with the musroom gravy.
• Mushroom Gravy:.
• Heat 1 T. olive oil in sauté pan. Add mushrooms and 1 cup of onions, sauté until the mushrooms are browned and the onions are tender, about 8 minutes. Add the minced garlic and cook 1 minute longer. Add remaining broth and tamari. Bring to a simmer. Mix flour and cold water, mix until smooth and lumps are gone and add it to the pan. Cook until thick and bubbly.

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.

EASY LENTIL LOAF

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.

LENTIL-MUSHROOM "MEATLOAF"

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.