Best 2 Delicious Lentil Loaf Recipes

Comforting, hearty, and healthy, lentil loaf is a mouthwatering dish that's perfect for any occasion. Made with lentils, vegetables, and spices, this plant-based entrée is packed with flavor and nutrients, making it a delightful choice for vegetarians, vegans, and meat-eaters alike. Whether you're looking for a meatless Monday meal or a satisfying dinner option, this delicious lentil loaf recipe is sure to delight your taste buds and leave you feeling satisfied and nourished.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

DELICIOUS LENTIL LOAF

Delicious Lentil Loaf image

This yummy dish was passed on to me by a British Rectors wife -it is very delicious, high in protein, and serves as a meat replacement - even my Pro-Meat Husband was convinced and now loves it when I serve him lentil loaf and potatoes! This dish is dompletely vegetarian if made with vegetarian bullion.

Provided by monfortmonfort

Categories Lentil

Time 50m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup lentils (a mixture is best but may use one type if none other available)
1 large onion, chopped
1 large carrot, grated
2 tablespoons olive oil
2 bouillon cubes (chicken or vegetable)
spices (Thyme, Sage, Parsley, and Tarragon recommended)
2 teaspoons yeast extract (Marmite, Bovril, etc)
2 eggs
1 1/2 cups cheese, grated
2 -4 cups boiling water

Steps:

In a saucepan, heat oil and sauté onion and carrot until tender. Add lentils and enough boiling water to cover the contents. You may need to add some more water while boiling. Add spices, bullion, and yeast extract. Boil about 30 - 40 minutes. (This time varies depending on the type of lentils you use). The lentils should be soft and the mixture should be thick but still have some water in it -almost like cake mix. Take off heat and stir in grated cheese and eggs. Pour into a loaf pan and bake 35 - 45 minutes at 350F until firm. Serve warm as a main dish or put it on bread for a sandwich.
You can vary the texture by using different varieties of lentils and can even add pinto or another bean to the mix.
**It can be made without the yeast extract, but this really adds a flavorful zip.

Tips:

For a crispier crust, brush the top of the lentil loaf with olive oil before baking.
To make sure the lentil loaf is cooked through, insert a toothpick into the center. If it comes out clean, the loaf is done.
Let the lentil loaf cool for at least 10 minutes before slicing and serving.
Serve the lentil loaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Lentil loaf can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Lentil loaf is a delicious and nutritious vegan dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a vegan or simply looking for a healthy and hearty meal, lentil loaf is a great option.

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