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:

Quickview
322k Calories
16g Protein
12g Total Fat
35g Carbs
22% Health Score
Limit These
Calories
322k
16%

Fat
12g
20%

  Saturated Fat
5g
37%

Carbohydrates
35g
12%

  Sugar
6g
7%

Cholesterol
53mg
18%

Sodium
561mg
24%

Get Enough Of These
Protein
16g
34%

Vitamin C
98mg
119%

Vitamin A
2857IU
57%

Folate
183µg
46%

Fiber
10g
41%

Manganese
0.63mg
31%

Phosphorus
310mg
31%

Vitamin B1
0.44mg
29%

Calcium
242mg
24%

Vitamin B6
0.45mg
22%

Iron
3mg
19%

Vitamin B2
0.32mg
19%

Selenium
12µg
18%

Zinc
2mg
17%

Magnesium
57mg
14%

Potassium
499mg
14%

Vitamin E
1mg
13%

Vitamin B3
2mg
13%

Vitamin B5
1mg
11%

Copper
0.22mg
11%

Vitamin K
8µg
8%

Vitamin B12
0.33µg
6%

Vitamin D
0.3µg
2%

covered percent of daily need
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