Recipe: Curried Lentil Rice Loaves
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!When I was growing up, I think my mom might have only served me meatloaf twice. I was never really a fan of it and it kind of disturbed me to see my dinner in loaf form. It just doesn’t seem natural.
That being said, it was with a little hesitation that I decided to make lentil loaf the other night, but I’m glad I did. This recipe from Martha Stewart Living is really delicious, and it has a curry twist to it that’s irresistible in our house (we are curry fanatics). It was also already dairy-free and gluten-free and really easy to make egg-free.
You can find the recipe here or in the September 2013 issue of Martha Stewart Living.
I didn’t change much about the recipe, except that I added more curry powder, and I wish I had added more salt and possibly more spice (maybe cayenne or a little bit of Sriracha?) because I did end up seasoning it a bit after it was already cooked to kick it up a notch.
I also replaced the egg with Ener-g egg replacer to make it vegan. It didn’t hold together as well as it probably would have had I used real egg, but as a leftover the next day, it became more cohesive.
Outside of the minor spice tweaks, I’d say this was a very popular dinner. It makes a lot and fills you up quickly, so be ready to take it to lunch, or make it for a larger group of people.
