Move Over Meatloaf, It’s Lentil Loaf! A Hearty and Flavorful Cabbage Recipe You’ll Love

Calling all vegetarians, vegans, and anyone looking for a delicious and satisfying meatless meal! This lentil and cabbage recipe is about to become your new weeknight favorite. Packed with protein, fiber, and vibrant flavors, it proves that lentils can be just as satisfying (and dare we say, even more delicious) than meat.

Lentils: The Mighty Meat Alternative

Lentils are a nutritional powerhouse. They’re an excellent source of plant-based protein, fiber, iron, and other essential nutrients. They also have a wonderful texture that holds its shape well in dishes, making them a perfect substitute for ground meat.

Cabbage: The Versatile Superstar

Cabbage is another under-appreciated wonder ingredient. It’s affordable, readily available, and adds a delightful crunch and subtle sweetness to dishes.

Lentil Loaf Magic: A Culinary Adventure

This recipe yields approximately 4-6 servings. Feel free to adjust the quantities based on your needs.

Ingredients:

• 1 cup (200g) brown lentils, rinsed
• 2 cups (475ml) vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 head of green cabbage, thinly shredded
• 1 cup (100g) chopped walnuts or pecans
• 1/2 cup (75g) panko breadcrumbs
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the Lentils: In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid.
2. Sautéing Symphony: While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Cabbage Power: Add the shredded cabbage to the skillet and cook for 5-7 minutes, or until softened slightly.
4. The Big Mix: In a large bowl, combine the cooked lentils, sautéed vegetables, chopped nuts, breadcrumbs, tomato paste, soy sauce, thyme, smoked paprika (if using), salt, and pepper. Mix well to combine.
5. Forming the Loaves: Lightly wet your hands and shape the lentil mixture into two or three loaves, depending on your desired size.
6. Baking Bliss: Preheat your oven to 375°F (190°C). Place the lentil loaves on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until slightly golden brown and firm to the touch.
7. Serving Suggestions: Enjoy your lentil loaves hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Tips and Variations:

• Spice it Up: Feel free to add a pinch of red pepper flakes or your favorite spices to the lentil mixture for a touch of heat.
• Cheese Lover? For a cheesy twist, sprinkle some shredded vegan cheese on top of the lentil loaves before baking.
• Leftovers Delight: Lentil loaves reheat well and make for a delicious and convenient lunch option.

Embrace the Power of Plants!

This lentil and cabbage recipe is a testament to the versatility and deliciousness of plant-based meals. So, ditch the meat and embrace the goodness of lentils and cabbage. Your taste buds and your health will thank you!