Lentil Veggie Loaf Cups – Lentils.org

Lentil Veggie Loaf Cups

  By lentilsorg      

September 6, 2016

.0 0
  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 8 muffin cups


  1. Preheat oven to 350˚F (180˚C).
  2. Heat oil in a large sauté pan or wok on medium heat. Add leek and cook until lightly golden, approximately 5 minutes.
  3. Add mushrooms and continue to cook for another 5-10 minutes.
  4. Stir in carrot, thyme, basil, and sundried tomatoes and continue to cook for a couple of minutes. Remove the pan from heat and toss in the lentils and rice. Season to taste with salt and pepper.
  5. Place half of the mixture in a food processor and half into a large bowl. Pulse the mixture in the food processor until most of it comes together and starts to break down. Add the egg and continue to process until almost smooth.
  6. Add the processed mixture, breadcrumbs, and 2 Tbsp (30 mL) of BBQ sauce to the large bowl. Mix together well.
  7. Spray a standard muffin tin with cooking spray. Divide mixture between eight of the muffin cups, pressing down lightly. Bake for 15 minutes.
  8. Remove from oven and brush with remaining BBQ sauce. Bake for another 10-15 minutes. Cool for 5 minutes before serving.

Quick tip: Add a little spice to the recipe by including ground cayenne or chili flakes at the same time as the dried herbs.


2 tsp (10 mL) canola oil

1 leek, halved & thinly sliced

3 cups (750 mL) chopped mushrooms

1 carrot, peeled and grated

1 tsp (5 mL) dried thyme

1 tsp (5 mL) dried basil

3 Tbsp (45 mL) chopped sundried tomatoes, packed in oil

2 cups (500 mL) cooked green lentils

1 cup (250 mL) cooked brown rice

to taste, salt and pepper

1 large egg

1/4 cup (60 mL) panko breadcrumbs

1/4 cup (60 mL) favourite BBQ sauce, divided


Nutrition Facts

Serving Size2 loaf cups
Sodium420 gm
Potassium792 mg
Protein15 g
Cholesterol45 mg
Sugar10 g
Total Fat4.5 g
Saturated Fat1 g
Total Carbohydrates50 g
Dietary Fiber11 g