Asian Lentil Loaf Recipes

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

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.

Steps:

• To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for at least 10 minutes.
• Preheat the oven to 350°F (175°C).
• In a large saucepan, heat a bit of olive oil over medium heat. Once the oil begins to shimmer, add the carrot and celery and cook until lightly browned, 2-3 minutes.
• Add the onion and mushrooms. Cook another 3-4 minutes, until the onions are semi-translucent.
• Add another drizzle of olive oil to the pan, then add the garlic, bell pepper, and tomato paste. Cook for 2 more minutes, until the tomato paste is slightly browned.
• Add the salt, pepper, parsley, and thyme, and cook for 1 more minute, until fragrant.
• Add the soy sauce and Worcestershire sauce and cook for 2 more minutes, or until the vegetables are tender. Remove the pan from the heat.
• In a food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky.
• Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
• To make the glaze, combine the ketchup and maple syrup in a small bowl. Brush half of glaze on top of loaf, reserving the other half for later.
• Bake the loaf for 45-50 minutes, or until an fork inserted in the middle comes out clean.
• Brush with the remaining glaze, then slice and serve.
• Enjoy!

Steps:

• Heat over to 350°F
• Cook lentils in water until soft and water has been absorbed.
• Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
• Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
• Bake for 30 minutes, cut into slices, and serve.

Steps:

• Rinse lentils. Put them in a medium saucepan. Add water just to cover and a good pinch of salt. Bring to a boil high, then reduce heat to a simmer. Cook for about 30 minutes, until very soft. Drain well.
• Meanwhile, put 3 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add cumin, garlic and carrots, seasoning mixture well with salt and pepper. Add lemon zest and juice, and cayenne.
• Transfer drained red lentils and onion mixture to the bowl of a food processor. Pulse until it's the consistency of soft mashed potato, a bit lumpy. The mixture should be bright, peppery, lemony and well salted. Taste and adjust seasoning.
• In a small bowl, beat the eggs with a fork. Add the cilantro and beat together. Pour egg mixture into lentil mixture and pulse to incorporate. Add oats and mix in.
• Heat oven to 375 degrees. Lightly grease a loaf pan with olive oil. Lay a wide strip of parchment paper into the pan, leaving an overhang on two sides to help in removing cake later. Pour lentil mixture into the pan, smoothing the top. Fold excess parchment over the top. Bake until nicely browned, about 1 hour. Remove from pan and let cool. (The loaf is easier to cut if cooled.) Cut into 1-inch slices.
• In a small bowl, mix together yogurt and cucumbers, and season with salt. Warm the slices up briefly in a 350-degree oven, if desired. Even better: Griddle the slices with a bit of oil in a nonstick or cast-iron pan until crisp and golden on both sides. Or simply serve at room temperature.
• Spoon yogurt-cucumber sauce over each slice and sprinkle with scallion, dill and red-pepper flakes. Drizzle with extra-virgin olive oil, if you wish.