Curried Lentil Loaf Recipes

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CURRIED LENTIL-AND-RICE LOAVES



Curried Lentil-and-Rice Loaves image

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

1 tablespoon extra-virgin olive oil, plus more for loaf pans
2/3 cup white rice, preferably short-grain
2/3 cup green lentils, picked over and rinsed
1 sweet onion, such as Vidalia, finely chopped (about 2 cups)
2 1/2 teaspoons curry powder
2 cups water
1 can (15.5 ounces) black beans, drained, rinsed, and mashed
2 medium carrots, grated (about 1 cup lightly packed)
3/4 cup tomato puree
1 cup lightly packed fresh flat-leaf parsley leaves, chopped
2 1/2 teaspoons coarse salt
2 large eggs, lightly beaten

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.

CURRIED LENTILS



Curried Lentils image

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Provided by MELANIESAYSHI

Categories     Side Dish     Curry Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 5

½ cup dried lentils
1 cup water
¾ cup canned cream of coconut
1 tablespoon curry paste
salt to taste

Steps:

  • Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 73.1 g, Fat 15.1 g, Fiber 9.7 g, Protein 11.9 g, SaturatedFat 14 g, Sodium 259.9 mg, Sugar 49 g

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

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

CURRIED LENTIL LOAF



Curried Lentil Loaf image

This "meatless" loaf is packed full of protein. And, as an added bonus, it has potato and veggies baked right in. This goes nicely with a fresh green salad and some basmati rice. This is yet another recipe from my favorite cookbook, "The Vegetarian Meat and Potatoes Cookbook"

Provided by Kozmic Blues

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 -2 tablespoon vegetable oil
1 large carrot, grated
1 medium yellow onion, grated or minced
1 large potato, peeled and grated
1 small red bell pepper, minced
1 clove garlic, minced
2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren't in season)
1 tablespoon tomato paste
1 tablespoon curry powder
1/8-1/4 teaspoon cayenne pepper or 1/8-1/4 teaspoon red chili powder (to taste)
2 cups cooked brown lentils, drained and mashed slightly
2 tablespoons peanut butter
1/4 cup breadcrumbs
salt

Steps:

  • Preheat the oven to 375 degrees.
  • Lightly spray a 9x5” loaf pan with non-stick cooking spray.
  • Heat oil in a large skillet over medium heat.
  • Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
  • Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
  • Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
  • Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
  • Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
  • Taste and see if more salt is needed, then add mixture to the loaf pan.
  • Bake loaf until firm, about 40-50 minutes.
  • It’s best to let the loaf sit for 15-20 minutes before serving.

Nutrition Facts : Calories 368.7, Fat 6.2, SaturatedFat 1.1, Sodium 97.3, Carbohydrate 59.2, Fiber 23, Sugar 5.3, Protein 20.6

CURRIED LENTIL SOUP



Curried Lentil Soup image

Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

4 cups water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 cup dried lentils, rinsed
1 large onion, chopped
1 celery rib, chopped
4 teaspoons curry powder
2 bay leaves
2 garlic cloves, minced
1-1/4 teaspoons salt

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CURRIED LENTIL LOAF



Curried Lentil Loaf image

Easy to prepare using the grater attachment on our food processor. Makes two loaves - eat one and freeze the other. Can be eaten cold the next day with salad. Any combination of suitable vegetables can be used but I would always make sure I used potato and at least one of pumpkin, carrot or sweet potato. Just play with the combinations to make up the measured cup amounts.

Provided by ballarat

Categories     Lentil

Time 1h15m

Yield 2 loaves, 6 serving(s)

Number Of Ingredients 20

1 cup pumpkin, grated
1 cup sweet potato, grated
2 medium potatoes, grated
1 large carrot, grated
1 large zucchini, grated
1 large onion, finely chopped
1 cup green beans, chopped
1 cup mushroom, sliced
1 cup brown lentils, cooked
3 eggs, lightly beaten
1/2 cup plain flour
1/2 cup self raising flour
1 tablespoon mint, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
2 teaspoons curry powder
3/4 cup cheddar cheese, grated
salt
fresh ground black pepper

Steps:

  • Combine all ingredients except cheese in a large mixing bowl and mix well.
  • Divide the mixture between two oiled loaf tins and press firmly, even the top.
  • Decorate each loaf with your choice of thinly sliced vegetable e.g. zucchini, tomato, capsicum.
  • Sprinkle grated cheese evenly over the tops.
  • Bake in a moderate oven for 30-45 minutes.

Nutrition Facts : Calories 399.6, Fat 8.3, SaturatedFat 4, Cholesterol 120.6, Sodium 159.3, Carbohydrate 61.8, Fiber 15.2, Sugar 5.8, Protein 21

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