Lentil loaf is a wonderfully delicious. I can safely say that lentil peas are the least favorite of legumes for many people – well, as far as I know. I can also say that these same people may have eaten the peas in one way too often. But this popular legume has been in the human diet for a very long time. It is nutritious; an excellent source of protein, dietary fibre, vitamins B1, folate, iron, vitamin K and minerals. It helps prevent heart diseases, and is perfect for adolescents and menstruating or pregnant women.
We generally stew lentil peas with chicken (or any other meat) and serve it with rice or dumplings, or make lentil peas soup. This is a complete protein dish.However, when I have had enough of these combination my wife and I make a lentil loaf. This dish is enjoyable to prepare: preparation is simple and it smells wonderful while it is cooking. The different ingredients give it its varied, delicious aromas.
Lentil Loaf Recipe
This lentil loaf is a filling dish all by itself, but it also makes a good side dish. I encourage you to try this recipe, especially if you have never made a lentil loaf before. I guarantee you that you will find it to be a tasty and filling meal.
LENTIL LOAF
Ingredients:
8 ozs. Lentils, soaked overnight in 4 cups water
2-3 tbsp. olive oil
2 large tomatoes (or 4 medium sized), skinned and sliced
1 carrot, coarsely grated
2 onions, finely chopped
2 sweet peppers, finely chopped
1-1½ cup soft breadcrumbs (keto or gluten free breadcrumbs)
1 egg
2 cloves of garlic
½ tsp. salt
1 hot pepper, finely chopped (optional)
1 blade chive, finely chopped
1 sprig of thyme, finely chopped
½ cup grated cheese (optional)
2 apples, peeled and grated
Method:
Cook lentils in some water until soft and water is absorbed. Mash with a fork and beat until smooth.
Heat oil in frying pan and fry onion, garlic, tomatoes, carrot, sweet peppers, apples, chive and thyme until soft.
When cooked, add mixture to lentil together with salt, pepper and bread crumbs. Bind together with egg. (If you wish you can add about ¼ cup of cheese to the mixture). Adjust salt to taste.
Press the final mixture in a greased loaf tin. Sprinkle the remainder of the grated cheese on the top. Bake at 375°F for about 30 minutes or until golden brown. Serve with green salad, vegetables, potatoes or rice and gravy.
Serves 6
The finished lentil loaf.
Here, I used it as a side dish along with rice, fried fish fillet, and a lettuce salad.
If you like this recipe, you will also like our lentil patties.
Note: Don't forget to leave your comment about lentil loaf in the comment box below.
Lentil Loaf
Ingredients
- 8 ozs. Lentils soaked overnight in 4 cups water
- 2-3 tbsp. olive oil
- 2 large tomatoes or 4 medium sized, skinned and sliced
- 1 carrot coarsely grated
- 2 onions finely chopped
- 2 sweet peppers finely chopped
- 1-1½ cup soft breadcrumbs
- 1 egg
- 2 cloves of garlic
- ½ tsp salt
- 1 hot pepper finely chopped (optional)
- 1 blade chive finely chopped
- 1 sprig of thyme finely chopped
- ½ cup grated cheese optional
- 2 apples peeled and grated
Instructions
- Cook lentils in some water until soft and water is absorbed. Mash with a fork and beat until smooth.
- Heat oil in frying pan and fry onion, garlic, tomatoes, carrot, sweet peppers, apples, chive and thyme until soft. Add mixture to lentil together with salt, pepper and bread crumbs.
- Bind together with egg. (If you wish you can add about ¼ cup of cheese to the mixure). Adjust salt to taste.
- Press the final mixture in a greased loaf tin. Sprinkle the remainder of the grated cheese on the top.
- Bake at 375°F for about 30 minutes or until golden brown.
This looks great, and delicious.
I don’t know who these lentil-haters are 😀 I love them. stewed, of course, but also as part of many dishes passed on through my mother from her Syrian background – falafel, kibbe, mjeddra etc
Lifespan of a Chennette
I will like to know other ways to use lentils. Seeing that the Syrian Lebanese culture is part of sweet T&T
I feel obliged to learn some more from that culture as well. Maybe I’ll start with falafel.:)
This is going to be part of my meatless Monday lunch today! I thought about this all weekend dreading to make yet another pot of lentil soup or stewed lentils (although I LOVE lentils, one could really get fed up of the usual combos indeed). Never had the loaf and I’d make it right now if I didn’t have to go buy 2 apples later, hehe. Now only if you could pitch some ideas on what I could do with a bag of red beans besides make stewed red beans or beans and rice!
Anyway, happy Carnival! Really brings a lot of joy to a lone Trini abroad. ^_^
Thanks for the comment tiny. Well for starters Happy Carnival to you too, wish you were here. Jouvert was the bomb this morning.
Ideas…hmmm… Why not substitute the lentils with the red beans and make a red bean loaf. You could also do a red bean soup.
I haven’t tried these as yet but have added it to my recipe list. I’m sure I could come up with something delicious. Take care.
hi…can you recommend a replacement for the egg in this recipe for the people who are fasting/ vegetarian and don’t use eggs…..Thank you much 🙂
Since it’s a loaf you could try about 1/4 cup quick oats soaked in hot water. You could use this as a start then experiment with the measurement until you get something you could work with. Best of luck 🙂
Whats a good substitute for egg? i don’t eat egg cause i’m vegan. Also, are the apples absolutely necessary?
You can use a non-egg substitute such as ground flaxseed. Replace 1 egg with combine 1 tablespoon ground flaxseed and 3 tablespoon water. Make sure it has thickened before use.
What kind of apple is it , or does it even matter which is used? Can I use black beans instead?
Any red apple will do. If you use black beans then it would be a black bean loaf lol :)….Hmmmm sounds like a plan.
i love lentils……..what kind of lentils do you use,,? the lentils here doesn’t need to be soaked at all,,as they are small….please explain,,,,qq
If the type you use doesn’t need soaking then proceed as usual. The type of lentils we get here in Trinidad are a larger variety and needs soaking.
Looks delicious .will surely try it
OMG!! I tried this today!! It came out awesome, and I used the 1/4 cup oats instead of eggs (because of allergies) … this is the best thing ever!
Thanks for this. I love lentils! I could never understand how someone would hate them.
– Trini vegetarian