Lentil Loaf With Tomato Sauce Recipes

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.

LENTIL LOAF

Steps:

• Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
• Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
• Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

LENTIL-TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.

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.

LENTIL LOAF WITH AWESOME SAUCE

Steps:

• In a large pot, combine the lentils and vegetable broth and bring to a boil. Lower the heat and simmer, covered, for 30-40 minutes until the lentils are just cooked but still moist. Do not over-cook.
• Preheat the oven to 350 degrees and line the bottom and long sides of loaf pan with parchment paper. Allow the parchment to overlap the long sides so the loaf can be easily removed.
• While the lentils are cooking, prepare the flax "egg" and the vegetables.
• In a small cup, combine the ground flax seeds and 1/3 cup water. Stir well and set aside in the refrigerator.
• In a heavy skillet over medium heat, add the olive oil, vegetables and spices. Sauté until the vegetables are softened and the seasonings are fragrant, about 5 minutes.
• Transfer the cooked lentils to a large mixing bowl. Remove 3/4 cup and set aside. Use an immersion blender to puree the lentils in the large bowl.
• Return the reserved lentils to the bowl along with the vegetables, flax egg, oats and oat flour. Stir well with a sturdy utensil.
• Transfer the loaf mixture to the prepared loaf pan, pressing it into all the corners.
• In a small bowl, mix together the sauce ingredients. Top the loaf with 1/4 cup and set aside the remainder.
• Bake the loaf for 45-50 minutes. Allow to cool slightly before slicing and serve with Awesome Sauce on the side.

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.

CHEESE AND LENTIL LOAF

Steps:

• Pre-heat the oven to gas mark 5, 375 deg F (190 deg C).
• Pick over the lentils for any sticks and stones.
• Rinse thoroughly and cook in a tightly covered pan with the water for 10-15 minutes.
• Check after 10 minutes in case you need to add more water.
• The mixture should cook to a stiff puree.
• Remove the pan from the heat and mix in the grated cheese, chopped onion, parsley, cayenne pepper and lemon juice.
• Season to taste.
• In a separate bowl lightly beat the egg.
• Stir in the cream (to the egg).
• Pour this mixture over the lentils.
• Greas e 1 lb loaf tin with the teaspoon of butter and press in the mixture.
• Bake for 45-50 minutes until the top is golden brown and the mixture feels firm to the touch.
• Let it stand for 10 minutes in the tin before turning out.