Lentil Loaf

[Fritz_Monroe]

We have been trying to expand our menu so that we are using the same kind of things we store. I came across a lentil loaf on the Food Network that turns out to be really good.

 

We have changed the recipe slightly, but only to remove some ingredients. We don't put the tomato on it, and we cut down on the butter. Food Network also has a sauce that they put on it. I've included the link to the original recipe down below.

 

Lentil Loaf:

3/4 cup lentils (about 5 ounces)

3 cups reduced-sodium vegetable broth

1 cup uncooked short-grain brown rice, rinsed well

1/2 cup finely chopped white onion

1/2 cup shredded carrots

1 celery rib, sliced

1/2 cup frozen corn kernels

2 tablespoons butter, divided

6 ounces fresh baby spinach leaves

1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)

2 eggs, lightly beaten

1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons

1/3 cup chopped fresh basil leaves

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

 

Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

 

Meanwhile, preheat the oven to 350 degrees F.

 

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

 

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.

 

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

 

Veronica's Veggie Meatloaf

[Snowmom]

 

I made a lentil loaf one time and it had walnuts in it and as I was cooking the lentils one of the kids came in and asked what I was making and I told them dinner, and they thought it was dog food.

 

When the loaf was done, everyone ate it, but really didn't care for it, so never made it again.

 

 

 

 

[Fritz_Monroe]

Our first time making it, it was good, but not fantastic. This time it was significantly better. We don't have nuts in much of anything. My brother in law is deathly allergic to nuts, so my wife rarely wants anything with nuts in the house.