Low Fat Lentil Loaf Recipes

The Ultimate Vegetable Lentil Loaf The Simple Veganista

WEBMay 3, 2024 · Saute the veggies. While the lentils are cooling, saute the vegetables (above right). Combine and mix. Add the lentils to the sauteed veggie mixture along with the …

Rating: 5/5(136)

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Mom's Ultimate Vegetarian Lentil Loaf Ambitious …

WEBOct 3, 2018 · Instructions. Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil …

Rating: 4.6/5(25)
1. Rinse the lentils in a large mesh strainer. Add 4 cups of water to a large pot with lentils and a dash of salt, bring to a boil then reduce heat to low and simmer for about 30 minutes or until lentils absorb most of the water and become tender. Drain lentils and set aside.
2. While the lentils cook: Mix flaxseed meal and 1/3 cup water to a small bowl and place in the refrigerator while you make the rest of the loaf. The flaxseed meal will help bind the loaf together.
3. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and line with parchment paper.
4. Place large pan over medium heat and add 1/2 tablespoon of olive oil. Once oil is hot, add in garlic, onion, bell pepper, carrot, jalapeno and cilantro; saute for 5-7 minutes or until onions are translucent and carrots begin to soften a bit.

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Vegan Lentil Loaf (Gluten + Grain Free) From My Bowl

WEBNov 22, 2022 · Cook the Lentils: Add the brown lentils, red lentils, vegetable broth, and water to a large pot. Bring to a boil over high heat; …

1. First, cook the lentils. Combine all ingredients together in a large saucepan and bring to a boil over high heat; reduce the heat to low, cover, and let simmer for 30 minutes. Preheat the oven to 375F once 10-15 minutes have passed.
2. In the meantime, cook the Vegetables for the filling. Add a splash of Water to a large sauté pan along with the Onion, Celery, and Garlic. Cook over medium heat, then add in the Carrots with an additional splash of water and cook for an additional 1-2 minutes.
3. Next, add the diced Mushrooms along with 1 tbsp of Tamari and the fresh Herbs. Stir well and sauté the mixture over Medium heat until almost all of the liquid has evaporated from the pan, around 10-12 minutes. You want the vegetables to be as dry as possible!
4. Once the Lentils have finished cooking, transfer them to a fine METAL strainer (do not use a strainer with large holes) and use a spatula to “stir” the lentils and remove as much extra liquid as possible. The Red Lentils will break down and become a thick puree, while the Brown Lentils will remain relatively intact.

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