Veggie packed lentil loaf is not only a delicious and nutritious meal, but it is also an incredibly versatile dish that can be enjoyed for breakfast, lunch, or dinner. This recipe is packed with flavorful vegetables, hearty lentils, and a blend of spices that come together to create a satisfying and protein-rich loaf. The addition of oats adds a chewy texture and helps to bind the loaf together, while the flavorful glaze adds a touch of sweetness and shine. Whether you serve it sliced on a sandwich, as a main course with your favorite sides, or even as a hearty snack, this veggie-packed lentil loaf is sure to be a hit with your family and friends.
Here are our top 5 tried and tested recipes!
VEGGIE PACKED RED LENTIL LOAF
This vegetable-packed red lentil loaf is tasty, adaptable and frugal. Vegetarian and Gluten Free
Provided by Helen Best-Shaw
Categories Main
Time 1h
Number Of Ingredients 9
Steps:
- Place the lentils and stock in a saucepan. Gently simmer until the liquid has been absorbed and the lentils are soft. Strain in a sieve and stand to allow excess liquid to drain well.
- While the lentils are cooking, fry uncooked vegetables until they are starting to soften and turn golden.
- Place the lentils, cooked vegetables (add any grated root vegetables at this stage) and egg into a bowl and mix. Season well with some herbs, spices and salt and pepper.
- Pour the mixture into a lined and greased 500g loaf tin. Bake at GM 5 / 190°C (fan 180°C) / 375°F for 40-50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out.
- Serve sliced, or let it cool and fry to use as a burger.
Nutrition Facts : Calories 300 kcal, Carbohydrate 50 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 547 mg, Fiber 22 g, Sugar 4 g, ServingSize 1 serving
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
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-MUSHROOM "MEATLOAF"
Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.
Provided by Cindy
Categories Vegan Main Dishes
Time 1h10m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 19.5 g, Fat 1.6 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 399.7 mg, Sugar 3.6 g
Tips:
- Cook the lentils according to the package instructions. Make sure to rinse them thoroughly before cooking.
- Use a food processor to chop the vegetables finely. This will help them blend better with the lentils.
- Add some bread crumbs or oats to the mixture to help bind it together.
- Season the mixture generously with herbs and spices. This will give the loaf a lot of flavor.
- Bake the loaf at a high temperature for a short amount of time. This will help it to brown and develop a crispy crust.
- Serve the loaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This veggie-packed lentil loaf is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a meatless meal, give this lentil loaf a try. You won't be disappointed!
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