Lentil Loaf

[Guest guest]

Hi Craig.:

 

I like to add more interest to the taste. You could use Barbeque sauce or a

pasta sauce on top if you would like. Or any other kind of sauce you like. I

think the top looks nicer with a topping.

 

I don't mind the taste of ketchup.

 

Gayle

 

 

 

[Guest guest]

This sounds tasty, but I have a dumb question. I'm not a big fan of

the taste of ketchup. Are you not either and is that why you mixed it

with mustard and maple syrup? Did your version of the loaf not taste

like ketchup?

 

thanks,

Craige

 

 

On 10/4/05, glpveg4life <glpveg4life wrote:

> I will post the original recipe and at the end I will post how I made it.

> My daughter said she would eat this one again. YEAH!!

>

> 2 cups finely chopped onions

> 2 cloves garlic, crushed

> 2 teaspoons olive or vegetable oil

> 2 cups cooked lentils (about 3/4 cup dry, then cooked)

> 2 cups finely chopped tomato

> 1 1/2 cup dry bread crumbs

> 1/2 cup chopped fresh parsley (or about 2 1/2

> tablspoons dry)

> 1 teaspoon salt

> 1 teaspoon ground cumin

> 3 eggs or equivalent substitute

>

> Heat oven to 350. Grease loaf pan. Cook onion and

> garlic in oil over medium heat about 2 minutes,

> stirring occasionally, until onion is crisp-tender.

> Mix onion mixture and remaining ingredients, spoon

> into loaf pan. Cover with generous layer of ketchup.

> Bake uncovered 40 minutes or until golden brown. Let

> stand 5 minutes before removing from pan. Slice,

> serve with ketchup.

>

> Before baking I took a mixture of ketchup, some garlic roasted mustard and

> a

> little maple syrup, and water, mixed it together and poured over top of loaf

>

> and baked as directed.

>

> I did not crush the garlic just chopped it and use 3 or 4 cloves

> Used 1 cup of chopped tomato

> didn't have any parsley so didn't use it.

> Added 1/4 cup of chopped frozen spinach (thawed)

> a couple of squirts of lemon juice.

> didn't use cumin

> Used sage, thyme, pepper, salt

> Ener-g egg replacer.

 

[Guest guest]

Hi Craige:

 

Your welcome..

Let me know how you like the lentil loaf and what you do for a topping.

 

Gayle

 

 

 

[Guest guest]

Those both sound like good sauce ideas -- thanks!

 

-Craige

 

 

On 10/5/05, glpveg4life <glpveg4life wrote:

> Hi Craig.:

>

> I like to add more interest to the taste. You could use Barbeque sauce or

> a

> pasta sauce on top if you would like. Or any other kind of sauce you like.

> I

> think the top looks nicer with a topping.

>

> I don't mind the taste of ketchup.

>

> Gayle

>

>

[Guest guest]

This sounds good. I love lentils. I'll have to try it out.

 

, glpveg4life wrote:

>

> Last night I made this for dinner. I didn't measure everything as I

am not a big measurer

>

> Lentil Loaf

>

> 1 cup dried lentils cooked

> 1 onion chopped

> 2 carrots

> 14 broccoli flowerettes

> 2 TBS ground flax seeds

> 4 cloves garlic chopped

> bread crumbs

> ketchup

> mustard

> sage

> basil

> salt

> pepper

>

> Drain cooked lentils

> chop carrots and broccoli and place in food processor or blender and

and process to a find grate or chop.

> mix together lentils, onion, carrots, broccoli, garlic, bread

crumbs ketchup, mustard, sage, basil, salt and pepper.

>

> Mix 2 TBS of flax seeds with 6 TBS of water until gooey add to

lentil mixture.

>

> Place in a loaf pan and bake in pre heated 350 degree oven for about

45 minutes. After 30 minutes pour ketchup mixed with mustard and

water over the top and finish baking.

>

> Let stand for 10 to 15 minutes before slicing

>

> eat and enjoy.

>

> Gayle

>

>

>

[Guest guest]

I hope you like it.

 

Gayle

 

 

redsoxfaninva04 <alevinva

 

Wed, 15 Mar 2006 13:19:50 -0000

Re: LENTIL LOAF

 

 

This sounds good. I love lentils. I'll have to try it out.

 

, glpveg4life wrote:

>

> Last night I made this for dinner. I didn't measure everything as I

am not a big measurer

>

> Lentil Loaf

>

> 1 cup dried lentils cooked

> 1 onion chopped

> 2 carrots

> 14 broccoli flowerettes

> 2 TBS ground flax seeds

> 4 cloves garlic chopped

> bread crumbs

> ketchup

> mustard

> sage

> basil

> salt

> pepper

>

> Drain cooked lentils

> chop carrots and broccoli and place in food processor or blender and

and process to a find grate or chop.

> mix together lentils, onion, carrots, broccoli, garlic, bread

crumbs ketchup, mustard, sage, basil, salt and pepper.

>

> Mix 2 TBS of flax seeds with 6 TBS of water until gooey add to

lentil mixture.

>

> Place in a loaf pan and bake in pre heated 350 degree oven for about

45 minutes. After 30 minutes pour ketchup mixed with mustard and

water over the top and finish baking.

>

> Let stand for 10 to 15 minutes before slicing

>

> eat and enjoy.

>

> Gayle

>

>

>

[Guest guest]

Great!! All it takes is one success to know you can go forward!! Good

luck!!

 

Marilyn Daub

Vanceburg, KY

mcdaub

My cats knead me!!

-

" jeanne hampson " <jnnhampson

 

Friday, February 08, 2008 11:23 AM

lentil loaf

 

 

> At last I made something edible. My failures are legend but the lentil

> loaf is wonderful. I exchanged the nuts since I did not have the right

> kind of nuts or the right kind of money to go after them. Never the less

> I love it and will make it again (and again). I really will get back to

> cooking since I have finally made myself happy. Thanks guys for the

> recipe. jeanne in ny

>

>

>

>

______________________________\

____

> Be a better friend, newshound, and

> know-it-all with Mobile. Try it now.

> http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

>

>

>

[Guest guest]

Thanks for sharing the loaf recipe! I've saved it for my next " experiment " !

 

The last one I tried was called Lentil Peace Loaf, not sure if it's from here or

someplace else. I also used red lentils, which I know are softer but it's all

I had, and I did let them drain. I'm thinking maybe I should spread them out

after boiling and let them DRY out in the oven first! lol

Jann

 

***************

Lentil Peace Loaf

 

1 cup lentils (brown or green) (see note 2 below, I DID add grated carrot)

1 tsp. salt

2 cups water

1 small onion finely chopped (I sauted the veggies before adding)

1 stalk celery finely chopped

1 clove garlic minced

1 cup quick cooking oats

1 egg beaten (or egg replacer)

3/4 cup grated cheddar or jack cheese (vegan version

if you desire)

4 1/2 ounces of mild BBQ sauce (I used part ketchup)

1 Tblspn. mayo (vegan version if you desire)

1 tsp. dried basil

1 Tblspn. dried parsley

1/2 tsp. Mrs. Dash or Spike

dash of black pepper

 

Bring salt and water to a boil and add lentils, cover and set to simmer for

25-30 mins. until lentils are soft and most of the water if evaporated. Drain

and very lightly partially mash lentils and place them into a mixing bowl.

Stir in onion, garlic, celery,oats, mayo, cheese and mix well.

Add egg, BBQ sauce, basil, parsley, Mrs. Dash or Spike and pepper. Mix well.

Preheat oven to 350 degrees and oil a loaf pan.

Spoon mixture into loaf pan and smooth top with back of spoon.

Bake 30-40 mins. until loaf is dry, firm and golden brown.

Cool in pan on rack for 10 mins.

Run a sharp knife along the edges of pan and turn loaf over on a serving plate.

 

Note* Half way through baking I brush the top with a little BBQ sauce.

It's also good with a vegetarian gravy over the slices and mashed potatoes.

Note#2 I grated 1/2 a large carrot and boiled in with the lentil and I added

about 1 1/2 tblspns. more water to allow for this.

[Guest guest]

That is my recipe. My friends and I have been nmaking it for well over 30 yrs

and never had it flop

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" " <

 

Mon, 16 Mar 2009 16:34:36

 

Re: Lentil Loaf

 

 

Thanks for sharing the loaf recipe! I've saved it for my next " experiment " !

 

The last one I tried was called Lentil Peace Loaf, not sure if it's from here or

someplace else. I also used red lentils, which I know are softer but it's all

I had, and I did let them drain. I'm thinking maybe I should spread them out

after boiling and let them DRY out in the oven first! lol

Jann

 

***************

Lentil Peace Loaf

 

1 cup lentils (brown or green) (see note 2 below, I DID add grated carrot)

1 tsp. salt

2 cups water

1 small onion finely chopped (I sauted the veggies before adding)

1 stalk celery finely chopped

1 clove garlic minced

1 cup quick cooking oats

1 egg beaten (or egg replacer)

3/4 cup grated cheddar or jack cheese (vegan version

if you desire)

4 1/2 ounces of mild BBQ sauce (I used part ketchup)

1 Tblspn. mayo (vegan version if you desire)

1 tsp. dried basil

1 Tblspn. dried parsley

1/2 tsp. Mrs. Dash or Spike

dash of black pepper

 

Bring salt and water to a boil and add lentils, cover and set to simmer for

25-30 mins. until lentils are soft and most of the water if evaporated. Drain

and very lightly partially mash lentils and place them into a mixing bowl.

Stir in onion, garlic, celery,oats, mayo, cheese and mix well.

Add egg, BBQ sauce, basil, parsley, Mrs. Dash or Spike and pepper. Mix well.

Preheat oven to 350 degrees and oil a loaf pan.

Spoon mixture into loaf pan and smooth top with back of spoon.

Bake 30-40 mins. until loaf is dry, firm and golden brown.

Cool in pan on rack for 10 mins.

Run a sharp knife along the edges of pan and turn loaf over on a serving plate.

 

Note* Half way through baking I brush the top with a little BBQ sauce.

It's also good with a vegetarian gravy over the slices and mashed potatoes.

Note#2 I grated 1/2 a large carrot and boiled in with the lentil and I added

about 1 1/2 tblspns. more water to allow for this.

 

 

 

 

 

 

[Guest guest]

I'll keep trying....

Jann

 

thelilacflower wrote:

> That is my recipe. My friends and I have been nmaking it for well over 30 yrs

and never had it flop

> Donna

> ***************

> Lentil Peace Loaf

>

> 1 cup lentils (brown or green) (see note 2 below, I DID add grated carrot)

> 1 tsp. salt

> 2 cups water

> 1 small onion finely chopped (I sauted the veggies before adding)

> 1 stalk celery finely chopped

> 1 clove garlic minced

> 1 cup quick cooking oats

> 1 egg beaten (or egg replacer)

> 3/4 cup grated cheddar or jack cheese (vegan version

> if you desire)

> 4 1/2 ounces of mild BBQ sauce (I used part ketchup)

> 1 Tblspn. mayo (vegan version if you desire)

> 1 tsp. dried basil

> 1 Tblspn. dried parsley

> 1/2 tsp. Mrs. Dash or Spike

> dash of black pepper

>

> Bring salt and water to a boil and add lentils, cover and set to simmer for

25-30 mins. until lentils are soft and most of the water if evaporated. Drain

and very lightly partially mash lentils and place them into a mixing bowl.

> Stir in onion, garlic, celery,oats, mayo, cheese and mix well.

> Add egg, BBQ sauce, basil, parsley, Mrs. Dash or Spike and pepper. Mix well.

> Preheat oven to 350 degrees and oil a loaf pan.

> Spoon mixture into loaf pan and smooth top with back of spoon.

> Bake 30-40 mins. until loaf is dry, firm and golden brown.

> Cool in pan on rack for 10 mins.

> Run a sharp knife along the edges of pan and turn loaf over on a serving

plate.

>

> Note* Half way through baking I brush the top with a little BBQ sauce.

> It's also good with a vegetarian gravy over the slices and mashed potatoes.

> Note#2 I grated 1/2 a large carrot and boiled in with the lentil and I added

about 1 1/2 tblspns. more water to allow for this.

>

>

>

>

>

>

[Guest guest]

Well we had our first hard freeze and light snow for the Winter and it's time to

turn on the oven.

 

I made the Lentil Loaf for the first time this morning and it turned out great.

And yes I ate a slice for breakfast and will try another with melted Monterey

Jack **Cheese later in the day.

 

I made some changes to suit my taste. I chopped whole almonds instead of using

sliced, used Bragg's Amino's to equal the liquids. Because I love garlic,I

increased the teas. to 1 tab.crushed garlic,added 1 tab.dried Basil and **2

eggs, slightly beaten.

**

A note about eggs. For years I didn't eat them but now that I can buy free range

organic, I've started baking and eating them again. I'm also eating some cheeses

that have no rennet,colors or preservatives.

 

Make a peaceful,rewarding day

Sending smiles and hugs your way

Deanna in Colorado

***************************************************************, " hun

<hunnybunns4233 wrote:

> I have made this loaf several times. It is yummy!!

[Guest guest]

Enjoy the leftovers as well.  It's such an easy recipe and so tasty.

Thanks for reviewing it.

Donna

--- On Mon, 10/12/09, genny_y2k <genny_y2k wrote:

 

 

genny_y2k <genny_y2k

Re: " Lentil Loaf "

 

Monday, October 12, 2009, 8:27 AM

 

 

 

 

 

 

Well we had our first hard freeze and light snow for the Winter and it's time to

turn on the oven.

 

I made the Lentil Loaf for the first time this morning and it turned out great.

And yes I ate a slice for breakfast and will try another with melted Monterey

Jack **Cheese later in the day.

 

I made some changes to suit my taste. I chopped whole almonds instead of using

sliced, used Bragg's Amino's to equal the liquids. Because I love garlic,I

increased the teas. to 1 tab.crushed garlic,added 1 tab.dried Basil and **2

eggs, slightly beaten.

**

A note about eggs. For years I didn't eat them but now that I can buy free range

organic, I've started baking and eating them again. I'm also eating some cheeses

that have no rennet,colors or preservatives.

 

Make a peaceful,rewarding day

Sending smiles and hugs your way

Deanna in Colorado

************ ********* ********* ********* ********* ********* ******, " hun

<hunnybunns4233@ ...> wrote:

> I have made this loaf several times. It is yummy!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I want to hear from those who tried Lentil Loaf Recipe...

 

I did -- and all I can say is Where did I go wrong?

It was awful! After it cooled, it didn't slice well...as was reported.

 

I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy

sauce, 3 c broth, garlic.

[Guest guest]

Mine always slices. I think I cook it a bit longer than the recipe says so

maybe that's the trick. It has to be really cool before you slice it and it

slices better after it sits for a day in the fridge.

 

I think Donna said not to use red lentils but that's what I always use. You

will hear from her later, for sure

 

Audrey

-

echolike

Saturday, October 17, 2009 10:11 PM

Lentil Loaf

 

 

I want to hear from those who tried Lentil Loaf Recipe...

 

I did -- and all I can say is Where did I go wrong?

It was awful! After it cooled, it didn't slice well...as was reported.

 

I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy

sauce, 3 c broth, garlic.

 

.

 

 

 

 

[Guest guest]

I did cook it a little longer -- It is actually soggy...even the day after. ??

 

 

 

 

________________________________

Audrey Z Burrows <quiltbug

 

Sun, October 18, 2009 3:40:46 AM

Re: Lentil Loaf

 

 

Mine always slices. I think I cook it a bit longer than the recipe says so

maybe that's the trick. It has to be really cool before you slice it and it

slices better after it sits for a day in the fridge.

 

I think Donna said not to use red lentils but that's what I always use. You

will hear from her later, for sure

 

Audrey

-

echolike

 

Saturday, October 17, 2009 10:11 PM

Lentil Loaf

 

I want to hear from those who tried Lentil Loaf Recipe...

 

I did -- and all I can say is Where did I go wrong?

It was awful! After it cooled, it didn't slice well...as was reported.

 

I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy

sauce, 3 c broth, garlic.

 

..

 

 

[Guest guest]

There is no way this is a soggy loaf. You had to have the lentils too wet or

watery. Just take the loaf, form it into meatball sized balls, roll is seasoned

breadcrumbs and brown in a skillet. There is always a way to salvage a recipe

gone wrong.

I have at least 50 people I have given this recipe too and have never had one

say it didn't taste delcious or turn out.

I serve it every Thanksgiving and Christmas and make it several times a year.

Good luck, create.

Donna

 

, echolike <echolike wrote:

>

> I did cook it a little longer -- It is actually soggy...even the day after.

??

[Guest guest]

You did something wrong, I wouldn't even say this loaf is awful. My Grampa and

me eat this all the time and he's really old and can make it on his own too.

We like it the next day too and usually make a fried egg sandwich and put a big

slice in the sandwich with a onion slice and mayo.

What's ya'all do to those lentil, you didn't make them into a soup and then use

them did ya?

Annie

 

, " echolike " <echolike wrote:

>

> I want to hear from those who tried Lentil Loaf Recipe...

>

> I did -- and all I can say is Where did I go wrong?

> It was awful! After it cooled, it didn't slice well...as was reported.

>

> I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy

sauce, 3 c broth, garlic.

>

[Guest guest]

I may try the meat ball idea...like falafel.

Do you drain your lentils after cooking?

 

 

 

 

 

________________________________

DonnaLilacFlower <thelilacflower

 

There is no way this is a soggy loaf. You had to have the lentils too wet or

watery. Just take the loaf, form it into meatball sized balls, roll is seasoned

breadcrumbs and brown in a skillet. There is always a way to salvage a recipe

gone wrong.

I have at least 50 people I have given this recipe too and have never had one

say it didn't taste delcious or turn out.

I serve it every Thanksgiving and Christmas and make it several times a year.

Good luck, create.

Donna

[Guest guest]

I dunno, Annie...but the mixture did fill up the loaf pan almost to the

top...and it didn't sink with cooking. Is yours like that?

 

 

 

 

________________________________

Annie <anniefromthehills

 

Sun, October 18, 2009 12:51:57 PM

Re: Lentil Loaf

 

 

You did something wrong, I wouldn't even say this loaf is awful. My Grampa and

me eat this all the time and he's really old and can make it on his own too.

We like it the next day too and usually make a fried egg sandwich and put a big

slice in the sandwich with a onion slice and mayo.

What's ya'all do to those lentil, you didn't make them into a soup and then use

them did ya?

Annie

 

, " echolike " <echolike@.. .> wrote:

>

> I want to hear from those who tried Lentil Loaf Recipe...

>

> I did -- and all I can say is Where did I go wrong?

> It was awful! After it cooled, it didn't slice well...as was reported.

>

> I used the recipe with 1 c lentils, 2 c oatmeal, catsup, mayo, worchester, soy

sauce, 3 c broth, garlic.

>

 

 

 

 

 

 

 

 

[Guest guest]

I cook them until they are a semi-firm tender not mushy and I use brown lentils

and I don't completely drain, I just left them with a slotted spoon.

I say try the balls and if you want try the recipe again sometime see if our

suggestions helped.

Do you like lentils? Maybe lentils don't appeal to you. There is not one food

item that every single person likes.

For a healthy vegan loaf you can't beat it.

Donna

 

, echolike <echolike wrote:

>

> I may try the meat ball idea...like falafel.

> Do you drain your lentils after cooking?

>

>

>

>

>

> ________________________________

> DonnaLilacFlower <thelilacflower

>

> There is no way this is a soggy loaf. You had to have the lentils too wet or

watery. Just take the loaf, form it into meatball sized balls, roll is seasoned

breadcrumbs and brown in a skillet. There is always a way to salvage a recipe

gone wrong.

> I have at least 50 people I have given this recipe too and have never had one

say it didn't taste delcious or turn out.

> I serve it every Thanksgiving and Christmas and make it several times a year.

Good luck, create.

> Donna

>

[Guest guest]

I do like lentils...any kind of beans. It's a mystery...but I will try to

salvage.

 

 

 

 

________________________________

DonnaLilacFlower <thelilacflower

 

Sun, October 18, 2009 1:30:58 PM

Re: Lentil Loaf

 

 

I cook them until they are a semi-firm tender not mushy and I use brown lentils

and I don't completely drain, I just left them with a slotted spoon.

I say try the balls and if you want try the recipe again sometime see if our

suggestions helped.

Do you like lentils? Maybe lentils don't appeal to you. There is not one food

item that every single person likes.

For a healthy vegan loaf you can't beat it.

Donna

 

, echolike <echolike@.. .> wrote:

>

> I may try the meat ball idea...like falafel.

> Do you drain your lentils after cooking?

>

>

>

>

>

> ____________ _________ _________ __

> DonnaLilacFlower <thelilacflower@ ...>

>

> There is no way this is a soggy loaf. You had to have the lentils too wet or

watery. Just take the loaf, form it into meatball sized balls, roll is seasoned

breadcrumbs and brown in a skillet. There is always a way to salvage a recipe

gone wrong.

> I have at least 50 people I have given this recipe too and have never had one

say it didn't taste delcious or turn out.

> I serve it every Thanksgiving and Christmas and make it several times a year.

Good luck, create.

> Donna

>