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Anonymous
Member since December 1969
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4.25

Holiday Lentil Loaf

What you need: 

nonstick spray
1 small onion, chopped finely
1 clove garlic, crushed
2 stalks celery, chopped finely
2 teaspoons sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat breadcrumbs
2 tablespoon vinegar
2 egg equivalents (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons whole wheat flour
fresh ground black pepper and sea salt, to taste

What you do: 

1. Preheat oven to 350 degrees F. Spray a fraying pan with nonstick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well.
2. Spray a loaf pan with nonstick spray and fill the loaf pan with the mixture. Press down.
3. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this on Christmas night but it fell apart after scooping it out of the pan.  Maybe I did something wrong.  What kind of egg replacer is supposed to be used, and when do you add it to the rest of the ingredients?  The loaf tasted pretty good but I have had better. 

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I made this for Christmas dinner and it was fantastic. It was really moist, maybe I used to much rice and lentils, but it tasted great. I poured mushroom gravy over the top and it was delicious. I'll be making this  a lot from now on. Great recipe

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i love this recipe!!  Better than any thing I've ever eaten on any holiday!!  My variation: use 1/2 brown rice 1/2 wild, omit the nuts, add 1 cup chopped white mushrooms, add 1-2 tbls spicy brown mustard, half the vinegar (add enough water to equal the vinegar called for).  I think the left overs taste even better!  I abhor gravy, so I serve this with piping hot with ice cold curry ketchup.

I suppose this isn't very "loafy"--but it's not entirely crumble-y and dry either.  It freexzes well, reheats well, keeps refridgerated well, travels well, tastes good cold, pleases omnivores/picky eaters AND looks like you labored over it!  What more could you ask for?

Thank you for the recipe!! xoxox

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Very good!  This made quite a generous amount of food.  I couldn't fit all of the mixture into one pan, so I chilled half of it, added some extra egg replacer and formed patties.  I served the "lentil burgers" with a a sun-dried tomato spread made from mixing Trader Joe's Sundried Tomato Bruschetta with Tofutti Better than Cream Cheese.

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Delish! Like others said, not all that "loafy", it did crumble a bit, but great taste and healthy too!  I used green lentils, though I think any color would work.  This recipe really is large amount, though.  I cut it in half, which turned out to be perfect for one small-sized loaf.  I also had this on whole wheat with ketchup and lettuce the next day which was scrumptious!

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