Thanksgiving Lentil Loaf Recipes

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.

DELICIOUS LENTIL LOAF

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.

THANKSGIVING LENTIL LOAF

Steps:

• Bring water and lentils to a boil on a saucepan; reduce heat and simmer until lentils are tender, adding more water if needed, 35 to 40 minutes.
• Spray an 8-inch square glass baking dish with cooking spray.
• Drain lentils and beat with an electric mixer until mostly smooth; cool slightly.
• Mix oats, onion, Colby-Jack cheese, dried cranberries, poultry seasoning, and seasoned salt together in a large bowl. Mix 1 1/2 cups cranberry sauce and egg substitute together in a separate bowl; stir into oats mixture. Slowly stir cooled lentil puree into oats mixture until evenly combined. Spread mixture into the prepared baking dish, smoothing the top with the back of a spoon.
• Cover dish with plastic wrap and refrigerate until firm, at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Bake in the preheated oven for 30 minutes. Spoon 3/4 cup cranberry sauce over loaf and continue baking until loaf is cooked through, about 15 minutes more.

MEATLOAF WITH LENTILS AND VEGETABLES

Steps:

• Preheat oven to 350°F.
• Sautee garlic, onions and carrots until just tender.
• Mix cooked vegetables, meat, lentils, bread crumbs, egg, and stock until combined.
• Grease baking dish or spray with cooking spray.
• Press mixture into dish.
• Optional: if topping with a sauce, like tomato or BBQ sauce, it can be added now. Alternatively, you could wait until after it is cooked.
• Bake 30 minutes, or until cooked all the way through.
• Optional: broil the loaf for 5 minutes to brown the top.

TURKEY LENTIL LOAF

Steps:

• Fry ground turkey in a small amount of oil until half booked and add pesto and continue until cooked.
• Roughly chop mushrooms and add mushrooms and lentils to pan.
• Fry for approx 5 minutes.
• Mix in soup mix, transfer to an over proof dish, blend in breadcrumbs.
• Add grated cheese to top.
• Bake at 350 for 20 minutes, leaving on broil for the last 3-5 to brown the cheese.