Ingredients with Measurements:
- 2 cups cooked green lentils
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup vegetable broth
Special equipment needed:
- Food processor
- Loaf pan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the cooked lentils until they are coarsely chopped.
3. Add the rolled oats, walnuts, onion, celery, carrot, garlic, tomato paste, soy sauce, thyme, basil, smoked paprika, salt, and black pepper to the food processor. Pulse until the mixture is well combined but still has some texture.
4. Heat the olive oil in a skillet over medium heat. Add the lentil mixture and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the mixture is fragrant.
5. Add the vegetable broth to the skillet and stir to combine.
6. Transfer the lentil mixture to a loaf pan and press it down firmly.
7. Bake the lentil loaf for 45-50 minutes, or until it is firm and golden brown on top.
8. Let the lentil loaf cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 286
- Total fat: 13g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 548mg
- Total carbohydrates: 33g
- Dietary fiber: 9g
- Sugars: 4g
- Protein: 12g
Substitutions for ingredients:
- Instead of green lentils, you can use brown or black lentils.
- Instead of rolled oats, you can use breadcrumbs or panko.
- Instead of walnuts, you can use pecans or almonds.
- Instead of onion, you can use shallots or leeks.
- Instead of celery, you can use fennel or bell pepper.
- Instead of carrot, you can use sweet potato or parsnip.
- Instead of tomato paste, you can use ketchup or barbecue sauce.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of dried thyme, you can use dried rosemary or oregano.
- Instead of dried basil, you can use dried parsley or cilantro.
- Instead of smoked paprika, you can use regular paprika or chili powder.
- Instead of olive oil, you can use coconut oil or avocado oil.
- Instead of vegetable broth, you can use chicken broth or water.
Variations:
- Add 1/2 cup of chopped mushrooms to the lentil mixture for extra flavor and texture.
- Top the lentil loaf with a glaze made from ketchup, brown sugar, and apple cider vinegar before baking.
- Mix in 1/2 cup of cooked quinoa or brown rice to the lentil mixture for added protein and fiber.
- Serve the lentil loaf with a side of roasted vegetables or a salad for a complete meal.
Tips and tricks:
- Make sure to press the lentil mixture firmly into the loaf pan to ensure that it holds together when sliced.
- Let the lentil loaf cool for 10 minutes before slicing to allow it to set.
- Leftover lentil loaf can be stored in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
- Leftover lentil loaf can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the lentil loaf, slice it into portions and place them on a baking sheet. Bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the lentil loaf on a platter with a garnish of fresh herbs, such as parsley or cilantro.
- Cut the lentil loaf into slices and arrange them on individual plates with a side of roasted vegetables or a salad.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced avocado
- Diced tomatoes
- Sliced green onions
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or sweet potatoes
- Salad with a tangy vinaigrette dressing
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes or sweet potatoes
- Salad with a tangy vinaigrette dressing
Troubleshooting advice:
- If the lentil loaf is too dry, add a splash of vegetable broth or water to the lentil mixture before baking.
- If the lentil loaf is too wet, add more rolled oats or breadcrumbs to the lentil mixture before baking.
Food safety advice:
- Make sure to cook the lentil loaf to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Lentil loaf is a vegetarian and vegan alternative to meatloaf that has been popular since the 1970s.
Flavor profiles:
- The Carrowholly Lentil Loaf is savory and slightly smoky, with a hearty texture from the lentils and oats.
Serving suggestions:
- Serve the Carrowholly Lentil Loaf as a main dish for a vegetarian or vegan meal.
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