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A hearty and savory vegetarian main course that's packed with flavor. Made with tender lentils, fresh vegetables, and savory herbs, this loaf is topped with a tangy glaze and baked to perfection. A satisfying and healthy alternative to traditional meatloaf.
Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes until tender but not mushy. Drain thoroughly in a fine-mesh sieve, pressing to remove all excess water.
Sauté the Vegetables: While lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes until softened. Add the mushrooms and cook for another 5 minutes, until they release their moisture and brown. Stir in the minced garlic, dried thyme, dried sage, and smoked paprika, and cook for 1 minute more until fragrant.
Combine the Loaf Mixture: In a large bowl, add about half of the well-drained, cooked lentils. Mash them with a potato masher or the back of a fork to create a pasty texture. Add the remaining whole lentils, the sautéed vegetable mixture, vegetable broth, soy sauce, and rolled oats. Mix until everything is well combined. Season with salt and pepper to taste.
Prepare the Glaze: In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
Assemble and Bake: Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan. Press the lentil mixture firmly and evenly into the pan. Spread half of the glaze over the top. Bake for 40 minutes. Remove from the oven, spread the remaining glaze on top, and bake for another 15 minutes, until the loaf is firm and the glaze is caramelized.
Rest and Serve: Let the lentil loaf rest in the pan for at least 10-15 minutes before slicing. This step is crucial to help it set and prevent crumbling. Slice and serve warm.
A hearty and savory vegetarian main course that's packed with flavor. Made with tender lentils, fresh vegetables, and savory herbs, this loaf is topped with a tangy glaze and baked to perfection. A satisfying and healthy alternative to traditional meatloaf.
This american recipe takes 120 minutes to prepare and yields 6 servings. At 292.84 calories per serving with 12.96g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Add 1/2 cup of toasted, chopped walnuts or pecans to the lentil mixture for added texture and richness.
Incorporate 1/4 to 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper with the other spices for a bit of heat.
Replace the dried herbs with 1 tablespoon each of fresh, chopped thyme and sage for a brighter flavor.
Ensure the recipe is gluten-free by using tamari instead of soy sauce and certified gluten-free rolled oats.
Lentils are an excellent source of plant-based protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
With lentils, oats, and a variety of vegetables, this loaf is packed with fiber. Fiber aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a lasting feeling of fullness.
This recipe is low in saturated fat and cholesterol-free. The high fiber and potassium content from lentils and vegetables can help manage blood pressure and support cardiovascular health.
This dish is a powerhouse of essential vitamins and minerals, including iron for energy, folate for cell growth, and manganese for bone health and metabolism.
Yes, Lentil Loaf is very healthy. It's packed with plant-based protein, high in dietary fiber from lentils, oats, and vegetables, and low in saturated fat. It provides essential nutrients like iron, folate, and potassium, making it a heart-healthy and well-rounded meal.
A single serving (one slice) of this Lentil Loaf contains approximately 300-350 calories, depending on the specific ingredients used. It's a nutrient-dense option that is quite filling.
The most common reasons for a crumbly loaf are not draining the lentils well enough, not mashing half of the lentils to create a binder, or not letting it rest for at least 10-15 minutes after baking. Pressing the mixture firmly into the pan also helps it hold its shape.
Absolutely. To make it gluten-free, simply use tamari instead of soy sauce and ensure your rolled oats are certified gluten-free, as regular oats can have cross-contamination.
Yes, this loaf is great for meal prep. You can assemble the entire loaf in the pan, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time. Leftovers also store well in the fridge for up to 4 days.
Brown or green lentils are recommended as they hold their shape well. Red or yellow lentils are not suitable as they break down into a mushy consistency when cooked, which would negatively affect the loaf's texture.
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