This recipe for Barbecue Red Lentil Loaf was an experiment of sorts and it was really, really tasty! Next time around, I might have pureed the red lentils and rice in a food processor prior to mixing in the veggies. As you can see, it’s really light and not so packed that you can’t see the ingredients. However, white it did hold together like a loaf should, it might have been even more structurally sound with the pureeing aspect.
Aside from red lentils and rice, there are diced carrots, a mix of peppers (red, yellow, orange and green), parsley, seasonings, onion, a flax “egg” and a small amount of breadcrumbs.
I chose to brush the top of the loaf with barbecue sauce (my favorite), but you could use a more traditional ketchup or tomato sauce glaze which would be equally as delicious. In our family, it was almost always made with ketchup.
My biggest chef’s note to you is to resist the urge to over cook it. It will set up as it cools a bit. You don’t want a dry loaf!
Serve with your favorite green veggie and a little bit of lemon for squeezing over top, more of whichever sauce you chose to go with and garnish the plate with fresh parsley. Initially, I was going to go for mashed potatoes, but I added the rice to the loaf. I love my carbs, but I am trying to hold myself back a bit these days. I do think they would make a nice accompaniment though. Season with salt and pepper … and enjoy!
Did you make this recipe for Barbecue Red Lentil Loaf? Leave a comment below and let me know what you thought!
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Barbecue Red Lentil Loaf
- 1 c Red Lentils rinsed
- 1/2 c Cooked Rice brown or white
- 2 c Vegetable Broth
- 1 tsp Oil for sauteeing
- 1 small Onion finely chopped
- 1 tsp Minced Garlic
- 1-1/2 c Mixed Veggies, such as: red, yellow, green peppers, corn, peas, etc.
- 1 tbsp Ground Flax + 3 Tbl Water allow to sit for 10 minutes
- Salt + Pepper to taste
- Italian Seasoning or other herbs optional
- 1 tbsp Fresh Italian Parsley chopped
- Barbecue Sauce or Ketchup for topping
Prepare a flax "egg" by combining 1 tbsp of ground flax plus 3 tbsp of water. Allow to sit until ready to use. It will become thick and gelatinous, much like an egg.
Cook the lentils according to package instructions which is typically bringing to a boil, then cover and reduce to a simmer until tender, 5-7 minutes. Strain to remove any excess liquid.
Prepare the rice.
While the lentils are cooking, you can prepare your veggies. Simply saute in 1 tsp of oil until tender and just starting to get some color. Allow to cool slightly.
Preheat oven to 375 degrees.
OPTIONAL: As I mention in the blog post, it is at this point I might have pureed the lentils and rice in a food processor. Not too much, just a quick pulse or two. This step is not necessary, as the loaf held together. I may have been a bit more structurally sound had this portion been pureed.
Combine the lentils and vegetables in a large bowl. Add the flax "egg", seasonings, salt, pepper, parsley, etc. and place into a loaf pan prepared with cooking spray or lined with parchment. Top with barbecue sauce or ketchup, if desired.
Bake for about 30 minutes or until it has risen slightly, is golden brown around the edges and somewhat firm to the touch. Allow to cool slightly.
I served these in slices as is, but they can also be pan fried in a small amount of oil to get a crisp exterior. You could also form these into patties and make burgers out of them instead of a loaf. Mini muffins are also an option.