Scrumptious Lentil Loaf Recipe | Yummly
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Scrumptious Lentil Loaf

GIANNASMITH99132(1)
MJ Walls: "Delicious ! I added Worcestershire sauce and brea…" Read More
20Ingredients
70Minutes
140Calories
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Description

If you are craving traditional meatloaf, this plant-based version will definitely hit the spot! The flavor and the glaze particularly are a home run in the nostalgia department. A quick note on the EnerG egg replacements: this stuff is a really great staple to have around. It’s a very inexpensive blend of basically baking soda and tapioca flour. It’s just a baking mix that you add a little water too, and voila, stuff holds together. Follow the directions on the box for how to make an ‘egg’. You could also use a flax or chia ‘egg’ if you like. Two slices of this Lentil Loaf will provide you with about 200 calories, 10 grams of protein, and 20% of your daily recommendation for iron, plus a healthy dose of Lycopene! Serve this with some mashed potatoes and roasted carrots for a dinner straight out of 1950’s American suburbia. Grandma would approve.

Ingredients

US|METRIC
12 SERVINGS
  • 2 1/4 cups water
  • 1/2 vegetable (bullion cube)
  • 2 tablespoons olive oil
  • 1 red onion (finely chopped)
  • 10 cloves garlic (minced)
  • 1/2 red bell pepper (minced)
  • 2 cups mushrooms (finely chopped)
  • 1/2 carrot (large, grated)
  • 3 fresh parsley (packed tbs chopped)
  • 1 cup lentils (dry red split)
  • 3 tablespoons tomato paste
  • 1 pinch thyme (paprika, red pepper flakes, garlic powder, salt, pepper)
  • 1 pinch cumin
  • 1/2 cup gluten-free rolled oats
  • 2 egg replacers (EnerG, or two flax or chia 'eggs')
  • glaze
  • 1 tablespoon tomato paste
  • 2 tablespoons brown sugar
  • 2 teaspoons mustard
  • 3/4 cup ketchup
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    Directions

    1. In a medium pot, boil the 2.25 cups of water and the 1/2 bullion cube over hight heat. Use a spoon to breakdown and dissolve the cube. (Or you can just use 2.25 cups of vegetable stock, I just found that the vegetable bullion had a meatloaf-ier flavor)
    2. Preheat oven to 400.
    3. Once the water is boiling, add the dry lentils, reduce heat to low, and cover. Do not over-cook the lentils, they will turn to liquid mush! The directions on my package said 12 minutes, but check them at about 9 minutes. You don’t want them to have any crunch left, but you don’t want mush. Remove from heat and set aside.
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    NutritionView More

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    140Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories140Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium260mg11%
    Potassium420mg12%
    Protein7g14%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber6g24%
    Sugars8g16%
    Vitamin A20%
    Vitamin C25%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    MJ Walls 3 years ago
    Delicious ! I added Worcestershire sauce and bread crumbs . Fantastic

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