Savory Lentil Loaf Recipes

SAVORY LENTIL LOAF

Savory Lentil Loaf image

This lacto-ovo vegetarian recipe is one of the ones I've been making longest. It comes from a recipe card collection you would subscribe to buy one packet at a time, dated 1984 (My Great Recipes card packet 20 card 15). Even after lapsing from vegetarianism, it has remained a favorite and is just as tasty, just as filling as meat-based meatloaf. I find the recipe as given a bit dry without glaze, and have added a brown sugar-ketchup glaze, the same one used on the my family's meatloaf when I was a child. No one was thrilled with the hard-cooked eggs in the original so those have been omitted. Torn/cube bread works when I have a failed gluten-free bread baking experiment, but I discovered that half a tube of prepared polenta makes a very creamy stretcher when bread isn't available.

Provided by Lelandra

Categories Savory

Time 1h30m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup lentils
2 -2 1/2 cups water
1 large onion, chopped
1 stalk celery, chopped
2 garlic cloves, minced
2 tablespoons olive oil
0.5 (16 -20 ounce) package prepared polenta, chopped or 1 cup gluten free bread, cubed
2 cups cheddar cheese, shredded
1 egg, beaten
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/2 teaspoon black pepper
1/2 cup ketchup
4 tablespoons brown sugar
1 1/2 teaspoons ground mustard

Steps:

Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.
Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute.
In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan.
Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.

LENTIL LOAF

Lentil Loaf image

This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas.

Provided by KDCG

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 1h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 ⅛ cups green lentils
2 ¼ cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
½ teaspoon dried basil
¼ teaspoon garlic powder
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
½ packet dry vegetable soup mix
⅓ cup dried bread crumbs

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.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 40.9 g, Cholesterol 62 mg, Fat 5.6 g, Fiber 12.4 g, Protein 14.6 g, SaturatedFat 1.1 g, Sodium 368.6 mg, Sugar 4 g

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