I’ve been experimenting lately with some new “healthier” recipes. With a little less flour and sugar in my life, I’ve been looking for recipes that are nutritious, tasty, and help ward off cravings for foods that I’m trying to avoid. This hearty “faux meatl…
What you'll need
Ingredients
1 1/2 cups lentils, picked over and rinsed
3 1/2 cups vegetable broth (or water
3 tablespoons olive oil
2 medium onions, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
½ teaspoon dried thyme
½ teaspoon cumin
½ teaspoon black pepper
2 cups pre-cooked brown rice (great use of leftover rice)
1/3 cup ketchup or barbecue sauce
The method
Directions
01
Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)
02
In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.
03
While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.
04
Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.
05
Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up.
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.
I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Best Lentil Meatless Meatloaf
Prep
Cook
Yield
I’ve been experimenting lately with some new “healthier” recipes. With a little less flour and sugar in my life, I’ve been looking for recipes that are nutritious, tasty, and help ward off cravings for foods that I’m trying to avoid. This hearty “faux meatl…
Ingredients
1 1/2 cups lentils, picked over and rinsed
3 1/2 cups vegetable broth (or water
3 tablespoons olive oil
2 medium onions, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
½ teaspoon dried thyme
½ teaspoon cumin
½ teaspoon black pepper
2 cups pre-cooked brown rice (great use of leftover rice)
1/3 cup ketchup or barbecue sauce
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)
2
In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.
3
While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.
4
Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.
5
Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up.
Cook Like James
Best Lentil Meatless Meatloaf
Prep
Cook
Yield
I’ve been experimenting lately with some new “healthier” recipes. With a little less flour and sugar in my life, I’ve been looking for recipes that are nutritious, tasty, and help ward off cravings for foods that I’m trying to avoid. This hearty “faux meatl…
Ingredients
1 1/2 cups lentils, picked over and rinsed
3 1/2 cups vegetable broth (or water
3 tablespoons olive oil
2 medium onions, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
½ teaspoon dried thyme
½ teaspoon cumin
½ teaspoon black pepper
2 cups pre-cooked brown rice (great use of leftover rice)
1/3 cup ketchup or barbecue sauce
Directions
1
Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)
2
In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.
3
While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.
4
Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.
5
Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up.
