Easy Lentil Loaf
Today you’re going to learn how to make quick veggie loaf with lentils and mushrooms.
In fact, this nutritious and delicious veggie lentil loaf is a great plant-based option for a healthier weeknight dinner or easy lunch. Great for lunch boxes too.
Here’s a quick list of what’s in the video:
First, you’ll see what builds the basic flavor for this veggie loaf. The key is in browning the veggies before making the loaf mixture.
Next, I show you how to prepare lentil mixture the right consistency, using oats as a thickener, and mustard and Worcestershire to make this meatless loaf moist and juicy.
Then, I share with you a quick recipe for simple BBQ sauce. All you need to do is bring all the ingredients together and whisk into a smooth sauce.
Finally, I suggest you three ways how to serve this easy and delicious lentil loaf (no mashed potatoes involved). First option is lentil loaf with creamed spinach, second option is minty peas and lastly you can enjoy this vegetable loaf with cucumber and sour cream salad.
In short, this a great way to enjoy a simple ingredient such as lentils. And believe me you won’t miss the meat in this recipe at all.
LENTIL LOAF RECIPE
(Makes 6 servings)
For lentil loaf:
1 cup dried lentils
4 cups water
2 bay leaves
1 clove garlic
2 tbsp olive oil
1 medium onion, finely chopped
1 medium carrot, grated
2 cups grated mushrooms
4 cloves garlic, minced
1/2 cup instant oats
1/2 cup ground oats
2 tbsp mustard
2 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp ground cumin
1/2 cup chopped parsley
1 tsp salt
1/2 tsp black pepper
For BBQ sauce:
1/2 cup tomato paste
1/2 cup water
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp smoked paprika
1/2 tsp cayenne pepper
pinch of salt
NUTRITIONAL INFO (per serving):
297 calories, fat 8.3g, carb 43.7g, protein 14.4g
Pour water into a saucepan, add lentils, garlic and bay leaves. Bring to a boil, lower the heat, cover and cook for 30 minutes. Drain and rinse with cold water. Discard the garlic and bay leaves. Drain all excess water.
Heat olive oil in a skillet, over medium-high heat. Cook the onions, carrots, mushrooms and garlic until browned, for about 5 minutes. Add chili powder and ground cumin, and cook for 1 more minute. Set aside and let it cool a bit.
Place a lentils into a large bowl. Add browned veggies, instant oats, ground oats, egg, mustard and Worcestershire sauce, season with salt and black pepper. Mix well to combine all ingredients.
Transfer the mixture into a lined baking pan. Using your hands, form the mixture into a loaf.
Bake in the oven for 30 minutes at 350F (180C) degrees.
Meanwhile, make a quick homemade bbq sauce. In a small bowl combine tomato paste, water, Worcestershire sauce, apple cider vinegar, honey, smoked paprika and cayenne pepper.
After 30 minutes of baking glaze the lentil loaf with your homemade bbq sauce. Return to the oven for another 10 minutes.
Transfer to a cutting board, let it cool slightly and cut into slices.