The Daily Beet

02 Sep Step-by-Step Mexican Lentil Loaf from Engine 2 Extra Coach, Ami

I’ve been making a lentil loaf for a while now.  It’s always a favorite at our house. I thought I might try a different take on our old favorite by making a Mexican Lentil Loaf.  It was a huge hit!  The trick to lentil loaf in general is not to have too much liquid in the loaf.  You want it to form well so it holds together when you slice it.  When I make lentil loaf – I actually measure my ingredients (I don’t normally measure anything)!  So here it is, hope you like it!  This recipe makes 3 loaves or 1 loaf and 12 burgers.  Since the burgers and the loaves freeze really well, I make this batch in bulk.  Feel free to cut the recipe in half if you don’t like leftovers and having some for a busy day when you don’t feel like cooking.
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You will need the following ingredients:
1 cup French green lentils
1 cup brown lentils
1 cup prepared farro
2 cups old fashioned oats
1 can diced no-salt added tomatoes drained
1 can no salt added black beans drained
5 cups water
1 medium onion diced
1 sweet pepper diced
1 hot pepper diced
2 tablespoons chili powder (more or less to taste)
2 tablespoons cumin (more or less to taste)
1 tablespoon cayenne pepper – if you like spicy – skip it if you don’t
You could also add cilantro if you’d like – some love it, some don’t.
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Add the lentils and the water to a deep pan over medium heat until the water boils, then cover and reduce heat for 20-25 minutes or until lentils are tender.
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They should look like this when done:
 Screen Shot 2013-09-02 at 10.13.10 AM
Next, add your onion and peppers and your spices.  You can always add more spice if needed later. Taste as you go!
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Stir together and let simmer for another ten minutes on medium heat.
Then combine add your beans, tomatoes, faro and lentil mixture.
Screen Shot 2013-09-02 at 10.13.25 AM
Stir to combine and then it’s time for oats!
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In a large bowl mix the oats into the lentil mixture.  The oats soak up any remaining liquid.  One mixed together, I leave this settle in the bowl for 15-30 minutes.
Your mixture should look like this:
Screen Shot 2013-09-02 at 10.13.49 AM
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Next, preheat the oven to 425 degrees.
Form your loaves and or burgers from the mixture.  I always line my pans with either non-stick foil or parchment paper first.
I baked these together. Loaf on the top rack and burgers below.  The burgers do not take as long due to their size.  I baked the burgers on each side for 15 minutes.  Then I removed the burgers from the oven, lowered the temperature to 350 and baked the loaf for another 20 minutes. Serve with salsa on the side if you’d like!
Store any extras in an airtight container in the refrigerator for up to 3 days or freezer for up to 4 weeks.
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Ami Mackey
Ami Mackey

Ami Mackey is a food coach at Engine 2 Extra and has been plant-strong since 2011. She is also the Program Director at St Louis All City Boxing a nonprofit youth program. She earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

  • Aran M Cockburn

    What is Farro?

  • Jae

    Yeah, what is Farro…and can you use something else?

  • Angela Stone

    It would be great if you could put all the instructions/ingredients in a more printer friendly layout. Looks like a great recipe!

  • Sandy

    I made this last night. The only change I made was red lentils instead of green. We ate one loaf and I did not keep the other two as I knew we would never eat them. I’ll stick with the “meat” loaf in Engine 2. If you do decide to try it I would cut it in half so you can see if you like it.

  • VeggieSue

    Farro is another whole grain, similar to barley. If I were making this, that’s what I would use, as I’ve *never* seen farro in any store. You can probably also substitute brown rice, bulgur, wheat groats, or other grain like that, but let’s see what Ami says.

  • http://www.worldclasslasik.com/lasik/choosing-best-new-york-lasik-surgeon Best Lasik Surgeon

    Great idea. Can’t wait to try it!