Lentil Loaf With Strawberry Sauce Recipes

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MICHAEL'S EASY LENTIL LOAF



Michael's Easy Lentil Loaf image

This is a super easy and budget-friendly lentil loaf recipe that I've been making for a while now. With a decent side, it makes a excellent hot meal on the cheap for vegetarians.

Provided by MHawkins1116

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h30m

Yield 8

Number Of Ingredients 13

2 cups water
1 teaspoon salt
1 cup lentils
nonstick cooking spray
1 cup quick-cooking oats
¾ cup shredded sharp Cheddar cheese
1 small white onion, diced
½ cup tomato sauce
1 large egg, lightly beaten
1 clove garlic, minced
1 tablespoon dried parsley
1 teaspoon dried basil
¼ teaspoon ground black pepper

Steps:

  • Combine water and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and most of the water is evaporated, about 30 minutes. Remove from heat.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
  • Drain and partially mash lentils, then scrape into a mixing bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper; mix until well combined. Spoon into the prepared loaf pan and smooth the top with the back of the spoon.
  • Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 23.5 g, Cholesterol 34.4 mg, Fat 5.1 g, Fiber 8.9 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 450.6 mg, Sugar 1.7 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

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