Lentil loaf
Lentil loaf is a hearty vegetarian dish made with canned lentils, cheddar cheese, and sautéed vegetables, baked to golden perfection. This nutritious alternative to meatloaf is perfect for plant-based diets and packed with flavour.
Cook time 45 min
Prep time 20 min
Ingredients:
1 can canned lentils2 cups cheddar cheese
2 onions
2 garlic cloves
1/3 cup mushrooms
1 cup bread crumbs
1 egg
1/3 cup light sour cream
2 garlic cloves
1/2 cup fresh parsley
2 tbsp butter
Lentil loaf is a hearty and nutritious alternative to traditional meatloaf, perfect for vegetarians and those looking to incorporate more plant-based meals into their diet. This recipe combines lentils with cheddar cheese, fresh veggies, and aromatic herbs to create a delicious and satisfying dish.
Instructions:
- In a large skillet, melt the butter over medium heat.
- Add the finely chopped onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the finely chopped mushrooms and cook until they release their moisture and become tender, about 5 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the drained lentils, sautéed onion and mushroom mixture, shredded cheddar cheese, and bread crumbs.
- Add the egg, light sour cream, and minced garlic.
- Fold in the fresh chopped parsley.
- Remove the lentil loaf from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully remove the loaf from the pan and transfer it to a cutting board.
- Slice and serve warm.
Lentil loaf is a versatile and tasty dish that can be enjoyed on its own or with your favorite side dishes. It's a wonderful way to include more legumes and vegetables in your meals, offering a comforting and flavorsome experience.
Lentil loaf FAQ:
Bake the lentil loaf in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and the loaf feels firm to the touch.
The lentil loaf is done when it achieves a golden brown top and is firm to the touch. You can also use a toothpick inserted in the center; it should come out clean.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; just ensure it's well-wrapped.
You can substitute cheddar cheese with other cheeses like mozzarella or a dairy-free cheese alternative if you're looking for a vegan option.
Use a standard 9x5 inch loaf pan for this lentil loaf recipe to ensure even cooking and proper shape.
Cooking Tips:
- Ensure the canned lentils are thoroughly drained and rinsed to remove excess salt and improve texture.
- Finely chop the onions, garlic, and mushrooms to ensure they blend well and cook evenly in the loaf.
- Use freshly grated cheddar cheese for a better melt and more intense flavor.
- Lightly beat the egg before adding it to the mixture to ensure it is evenly distributed.
- Allow the loaf to cool for a few minutes after baking before slicing to help it hold its shape.
- Consider adding other spices or herbs like thyme or rosemary for additional flavor.
- If you prefer a firmer loaf, you can add an extra egg or a bit more bread crumbs to the mixture.
Nutrition Facts
4 ServingsCalories 670kcal
Protein 33g
Carbohydrates 45g
Fiber 10g
Sugar 7g
Fat 40g
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