Mini cheesy lentil loaves
The recipe Mini cheesy lentil loaves can be made in roughly 1 hour and 15 minutes. One portion of this dish contains around 16g of protein, 13g of fat, and a total of 300 calories. For 80 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. Several people really liked this main course. 535 people have tried and liked this recipe. It is brought to you by Amuse Your Bouche. Head to the store and pick up smoked paprika, egg, cheddar cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. If you like this recipe, you might also like recipes such as Eggnog Mini Loaves, Mini Cheddar Loaves, and Mini Pumpkin Loaves.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
Black pepper
100g breadcrumbs
150g cheddar cheese, grated
1 egg, lightly beaten
3 cloves garlic, minced
1tbsp oil
1 onion, diced
150g red lentils
½tsp smoked paprika
400ml vegetable stock
200ml hot water
Equipment:
sauce pan
frying pan
muffin tray
oven
wire rack
Cooking instruction summary:
Combine the red lentils, stock and water in a saucepan, and put them on to boil.Meanwhile, heat the oil in a pan, and cook the onion and garlic over a medium-low heat for around 5 minutes, until soft and translucent.Continue cooking the lentils until very soft, probably around 20 minutes in total. When the liquid begins to boil away you will need to stir very regularly to prevent the lentils from sticking. Once the lentils have begun to break down, turn the heat down a bit to prevent them from spitting, and continue to cook, stirring constantly, for another few minutes to allow the mixture to thicken a bit more.Remove the lentils from the heat, and add the onion and garlic mixture, cheese, breadcrumbs, smoked paprika and plenty of black pepper. Taste the mixture to check for seasoning (you might need a bit of salt if you used low-sodium stock). At this point the mixture should be fairly thick and sticky, and should cling to the spoon for 2-3 seconds before dropping off. You can adjust the consistency with either a dash of water (to make the mixture thinner) or a few more breadcrumbs (to make it thicker).Heat the oven to 190C (Gas Mark 5 / 375F).Leave the mixture to cool for a few minutes, and then stir in the egg.Spoon the mixture into a lightly greased mini loaf tin or cupcake tray. In my tray, the mixture made 6 mini loaves, but this might vary a little depending on the size of your tray. Gently press the mixture into the corners of the pan and smooth each loaf out on top.Bake for around 45 minutes, until golden brown and fairly firm to the touch. Either serve immediately or, if leaving to cool, turn out onto a cooling rack.
Step by step:
1. Combine the red lentils, stock and water in a saucepan, and put them on to boil.Meanwhile, heat the oil in a pan, and cook the onion and garlic over a medium-low heat for around 5 minutes, until soft and translucent.Continue cooking the lentils until very soft, probably around 20 minutes in total. When the liquid begins to boil away you will need to stir very regularly to prevent the lentils from sticking. Once the lentils have begun to break down, turn the heat down a bit to prevent them from spitting, and continue to cook, stirring constantly, for another few minutes to allow the mixture to thicken a bit more.
2. Remove the lentils from the heat, and add the onion and garlic mixture, cheese, breadcrumbs, smoked paprika and plenty of black pepper. Taste the mixture to check for seasoning (you might need a bit of salt if you used low-sodium stock). At this point the mixture should be fairly thick and sticky, and should cling to the spoon for 2-3 seconds before dropping off. You can adjust the consistency with either a dash of water (to make the mixture thinner) or a few more breadcrumbs (to make it thicker).
3. Heat the oven to 190C (Gas Mark 5 / 375F).Leave the mixture to cool for a few minutes, and then stir in the egg.Spoon the mixture into a lightly greased mini loaf tin or cupcake tray. In my tray, the mixture made 6 mini loaves, but this might vary a little depending on the size of your tray. Gently press the mixture into the corners of the pan and smooth each loaf out on top.
4. Bake for around 45 minutes, until golden brown and fairly firm to the touch. Either serve immediately or, if leaving to cool, turn out onto a cooling rack.
Nutrition Information:
covered percent of daily need
