Red Lentil Christmas “Meatloaf”

Red Lentil Christmas “Meatloaf”

April 28, 2018 - Red Lentil Christmas Meatloaf Featured

Red Lentil Christmas “Meatloaf” recipe shared by Nikki from MyNutriCounter.

I know you’re always looking for meat alternatives, so I wanted to share some ideas about how to get you excited about using lentils. Lentils are a great source of protein, fiber, and iron, and they’re also really versatile. You can use them in a variety of dishes, from soups and stews to salads and burgers.

Red Lentil Christmas “Meatloaf”
Author: MyNutriCounter
Prep Time Cook Time Total Time
30 mins 45 mins 1 hour, 15 mins
Servings: 8
  • 250g/8.75oz dried red lentils
  • 200g/7oz white onion, finely chopped
  • 20g/0.75oz garlic, minced
  • 50g/1.75oz celery ribs, chopped
  • 400g/14 oz cooked brown rice
  • 30ml/1fl oz olive oil
  • 60ml/2fl oz barbecue sauce (vegan friendly)
  • ¼ tsp. salt
  • ¼ tsp. Italian seasoning
  1. Boil the lentils in water until tender enough for mashing (about 30 minutes). Drain well.
  2. Meanwhile, heat olive oil in a pan. Sauté onion, garlic, and celery until onions turn soft and translucent.
  3. Mash the lentils in a large mixing bowl.
  4. Mix in the rice, sautéed aromatics, brown rice, barbeque sauce, salt, and Italian seasoning.
  5. Pack the lentil mixture into a lightly oiled 9” loaf pan.
  6. Bake for 45 minutes at 190C/375F.

Recipe Rating: 4 / 5

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One way to get excited about lentils is to start with a simple recipe that you know you’ll like. For example, if you like lentil soup, you could try making a lentil soup with your favorite vegetables and spices. Or, if you like lentil burgers, you could try making a lentil burger with your favorite toppings.

Another way to get excited about lentils is to experiment with different flavors and textures. For example, you could try making a lentil curry with Indian spices, or you could try making a lentil salad with your favorite fruits and vegetables. You could also try making a lentil chili with your favorite cheese and sour cream.

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