Red Lentil Loaf | Recipe Cart
Vegetarian lentil loaf has a long history of masquerading as meatloaf. With its brownish-grey color and a red ketchup glaze, it does its best to look and taste
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Cooking tools:
- Food processor
- Oven
- Saucepan
- Skillet
- Loaf pan
- Parchment paper
- Mixing bowl
- Fork
- Colander
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Spatula
- Cooling rack
- Nonstick skillet
- Cast iron skillet
- Pastry brush
- Stove
- Citrus press
- Grater
- Cup
Ingredients
- 1 cup red lentils
- Kosher salt
- black pepper
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, diced (about 1 cup)
- 1 teaspoon toasted and ground cumin seeds
- 2 garlic cloves, minced
- 2 medium carrots, finely chopped
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- Pinch of ground cayenne
- 2 eggs
- 3 tablespoons roughly chopped cilantro
- 1/2 cup rolled oats
- 1 cup plain yogurt
- 2 Persian cucumbers, thinly sliced
- 3 scallions, thinly slivered, for garnish
- 1/4 cup roughly chopped dill, for garnish
- Red-pepper flakes, for garnish
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