Surprisingly Delicious Lentil Loaf (Spicy version)
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- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 233.8
- Total Fat: 10.4 g
- Cholesterol: 14.9 mg
- Sodium: 273.7 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.6 g
- Protein: 9.8 g
Introduction
This is the only vegetarian "meat" loaf recipe you will ever need! Meat eaters AND vegetarians both love it AND it is easily adaptable to vegans diets. My meat eating family and friends enjoy this recipe and actually request it. It is high in protein and other nutrients and loaded with flavor. It is complimented by your typical meat loaf sides, too, and even better the next day. (Think meat loaf sandwich!) This is the only vegetarian "meat" loaf recipe you will ever need! Meat eaters AND vegetarians both love it AND it is easily adaptable to vegans diets. My meat eating family and friends enjoy this recipe and actually request it. It is high in protein and other nutrients and loaded with flavor. It is complimented by your typical meat loaf sides, too, and even better the next day. (Think meat loaf sandwich!)Ingredients
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2 cups water
1 cup dried lentils
1 Tbsp olive oil
1 medium onion, diced
1 celery stalk, large, thinly sliced
1 bell pepper, medium, diced
1 cup old fashioned oats
3/4 cup sharp cheddar cheese
2 Tbs chia seeds soaked in 1 oz water
1/2 cup BBQ sauce
2 tsp garlic, minced or crushed
2 Tbs fresh basil
2 Tbs fresh parsley
1/2 tsp crushed red pepper, or to taste
1 tsp black pepper
2 tsp Mrs. Dash, I use South West Chipotle
1/2 - 3/4 cup water, for mixing ingredients
Non-stick cooking spray
Tips
*For a more dense "loaf" you can use a hand mixer to mash the lentils after they have finished cooking. Mix them until there are only a few whole lentils left or as desired.
*If you don't enjoy spicy, omitting the spicy ingredients will leave it tasting like a more traditional "meat" loaf. If you do enjoy spicy, feel free to kick it up a notch by adding a diced jalapeno or cayenne and topping with your favorite pepper sauce!
*You can add ketchup to the top of the loaf during the last 15 minutes of bake time.
*Also makes GREAT veggie burger patties. If you pre-bake them in the oven they will even stand up to grilling. These freeze well, too.
*Can use this recipe as filling for stuffed cabbage or stuffed bell peppers.
Alterations:
*May use precooked lentils place of dry to save time
*Add mushrooms or grated carrots
*Omit cheese for a vegan dish
*Add 1 egg
*Parmesan in place of cheddar cheese
*Adjust/add spices
*Use tomato paste, spaghetti sauce or ketchup in place of BBQ sauce
*Rice, bread crumbs or cracker crumbs can be used in place of oats
Directions
*Boil water. Add lentils, simmer covered for about 25 minutes or until lentils are soft and water has evaporated. (Cooking time varies between different lentil varieties; red lentils cook much faster than green or brown. I used green lentils for this recipe.)
*Preheat oven to 350 degrees.
*While lentils are simmering, saute onions, celery and bell peppers in 1 tbsp olive oil until tender.
*Drain cooked lentils and partially mash.
*In a large bowl mix together the lentils, oats, sauteed vegetables and cheese.
*Add remaining ingredients and mix well, adding water as necessary to get to desired consistency. It should feel similar to thick mashed potatoes.
*Spray loaf pan with cooking spray and spoon loaf mixture into pan. Smooth top with back of spoon.
*Bake uncovered for 45 minutes or until top is golden brown.
*Let cool on rack for 10 minutes before serving.
Serving Size: Makes 6 - 1.5" thick slices when baked in a 5" x 9" loaf pan