Pot Roast Style Lentil Loaf Cook In Oven, Crockpot or Pressure Cooker



After I stopped eating large portions of red meat due to health reasons, I still craved a good ole' fashion pot roast.  You know, the one with carrots, potatoes, onions, and gravy.  There is something about a comfort meal like this that just hits the spot on a cold winter day.  The aroma of comfort just flows through the whole house when I make this dish.
And this dish is so versitile when it comes to cooking methods!  I have cooked this in the oven, the crockpot and the pressure cooker and all three methods yielded excellent results.  So, it's really just a matter of how much time you have and which method you prefer.
Now let's jump right into this recipe so you can make your house smell good for dinner tonight too!
First you need to boil 1 cup of dry lentils.  Cover the lentils with about 3 inches of water over the top of them and boil for about 20 minutes.  Once they are tender drain and let them cool.  After they have cooled, place them in a large bowl and add the rosemary, salt, soft breadcrumbs, dry minced onion, and egg.  

Now before we go on, just a quick word about the bread crumbs.  I have made this with dry bread crumbs and oats and I can tell you that you won't get the same texture with dry crumbs or oats.  The soft bread crumbs keep the texture light.  It's really a personal preference as so what you want to use.

Now that you have added all the ingredients to the bowl use your hands and mix it up untill everything is well combined.  Then get out a piece of tin foil and lay it out on the counter.  Scoop the lentil mixture out onto the middle of the foil and shape it into a roast shape.



Once you have your roast shaped gently gather up the corners of the foil and GENTLY wrap the roast in the foil and place it into your baking dish, crock pot or pressure cooker.  Now, cut up some carrots, celery, potatoes and onions and add them to your cooking vessel of choice.


Add 2-3 cup of broth.  Beef is best but you could use vegetable or chicken if you prefer.  Use the following instructions for cooking:

Oven:  Cover dish and bake in oven @ 400 degrees for one hour.

Crockpot: Cook on low 8-10 hours or on high 4-6 hours.

Pressure cooker (stove top): Cook at 15 lbs. of pressure for 15 minutes.  







1 cup dry uncooked lentils
1 ½ cups soft bread crumbs
½ tsp. Salt
1 tsp. Rosemary
1 tbsp. Dry minced onion
1 whole egg
2-3 cups broth




Cover the lentils with about 3 inches of water over the top of them and boil for about 20 minutes.  Once they are tender, drain and let them cool.  After they have cooled, place them in a large bowl and add the rosemary, salt, soft breadcrumbs, dry minced onion, and egg.  Now that you have added all the ingredients to the bowl use your hands and mix it up until everything is well combined.  Then get out a piece of tin foil and lay it out on the counter.  Scoop the lentil mixture out onto the middle of the foil and shape it into a roast shape.  Once you have your roast shaped gently gather up the corners of the foil and GENTLY wrap the roast in the foil and place it into your baking dish, crock pot or pressure cooker.  Now, cut up some carrots, celery, potatoes and onions and add them to your cooking vessel of choice.


Add 2-3 cup of broth.  Beef is best but you could use vegetable or chicken if you prefer.  Use the following instructions for cooking:

Oven:  Cover dish and bake in the oven @ 400 degrees for one hour.

Crockpot: Cook on low 8-10 hours or on high 4-6 hours.

Pressure cooker (stove top): Cook at 15 lbs. of pressure for 15 minutes.  

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    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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