Lentil Recipe by MyNutriCounter

Red Lentil Christmas “Meatloaf”

Red Lentil Christmas “Meatloaf”

Christmas Eve is fast approaching and before we know it the festive period will have been and gone again. But what would be the most delicious way to start the wonderful Christmas holiday? Of course, it’s with our tasty Red Lentil Christmas “Meatloaf”.

Lentils are one of the most ancient foods consumed by humans, whereas the history of meat alternatives only dates back to the 1970s, in the time of the hippie counterculture. In 1975 the spiritual hippie community in Tennessee (or simply “The Farm”) which was headed by the famous philanthropist Stephen Gaskin, published “The Farm vegetarian cookbook”. It combined their peaceful vision of life with plenty of creative soy-based recipes proposing comprehensive alternatives to eating animal products. Meanwhile, in the same year in Connecticut the book titled “Meat alternatives suggested as relief for budget woes” was published. It was the first time an English pen had used the term “meat alternatives” and comprised of many lentil-based recipes. The book claimed that vegetable protein sources can provide all the necessary amino acids.

Lentils are among the best meat replacers, due to them being an excellent source of highly digestible protein and containing a high amount of dietary fibres, which decreases blood sugar and cholesterol. By the way, the other ingredients in our recipe also provide a range of nutritional benefits. The garlic has strong antimicrobial action and is able to reduce high blood pressure. The celery is full of potent antioxidants like flavonoids, vitamin C and phenolic compounds. It also contains unique non-starch polysaccharide called apiuman that has potent anti-inflammatory properties. The olive oil is beneficial for blood pressure too, due to the exceptionally high content of mono-unsaturated fatty acids, but doesn’t contain cholesterol so it’s better suited for everyday use than common cow butter.

The happy holidays are coming, so let’s have a peaceful time with our flavourful lentil loaf! Loving a loaf is not just for Christmas.

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Summary
recipe image
Recipe Name
Red Lentil Christmas “Meatloaf”
Author
Published On
Preparation Time
Cook Time
Total Time
Average Rating
3.51star1star1star1stargray Based on 4 Review(s)
  • Serves

    8 servings

  • Prep

    30 mins

  • Cook

    45 mins

  • Total Time

    1 hr 15 mins

  • Dietary

    DF, GF, VEG, V

  • PER SERVING

  • Calories

    236.1kcal

  • Protein

    9.31g

  • Carbohydrates

    41.45g

  • Fats

    4.44g

  • Saturated Fats

    0.67g

  • Monounsaturated Fats

    2.84g

  • Polyunsaturated Fats

    0.64g

  • Water

    74.95ml

  • Cholesterol

    0mg

  • Sodium

    243.92mg

  • Potassium

    382.85mg

  • Fibre

    1.77g

  • Sugar

    9.16g

  • Vitamin A

    31.64mcg

  • Vitamin C

    0mg

  • Vitamin D

    0mcg

  • Calcium

    38.43mg

  • Iron

    2.92mg

  • Vitamin B6

    0.33mg

  • Vitamin B12

    0mcg

  • Vitamin E

    0.44mg

  • Vitamin K

    4.87mcg

  • Magnesium

    57.58mg

  • Phosphorus

    157.66mg

  • Zinc

    1.4mg

  • Copper

    0.27mg

  • Manganese

    0.66mg

  • Selenium

    2.39mcg

  • Thiamine

    0.05mg

  • Riboflavin

    0.08mg

  • Niacin

    1.47mg

  • Pantothenic Acid

    0.2mg

  • Choline

    34.36mg

  • Folate

    2mcg

Ingredients:

  • 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

Method:

  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.

Dairy-free, Dinner, Gluten-free, Lunch, Mains, Nut-free, Recipes, Vegan, Vegetarian

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