Total Time
1hr 20mins
Prep 50 mins
Cook 30 mins

A vegetarian comfort food with an eastern influence that can be served as a side or main dish with roasted potatoes. Leftovers can be used in sandwiches or wraps the next day!

Ingredients Nutrition

Directions

  1. Heat over to 350°F
  2. Cook lentils in water until soft and water has been absorbed.
  3. Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
  4. Form the mixture into a loaf shape and place on a greased baking sheet OR place mixture in a greased baking pan (bread loaf size).
  5. Bake for 30 minutes, cut into slices, and serve.

Reviews

(5)
Most Helpful

Decided to do this recipe and then realised that I didn't have any lentils. Substituted 1 cup of mashed chickpeas instead, and 1cm of diced root ginger and my meat loving partner asked me for seconds!. Thanks Shannon W.

Deborah Smitten January 16, 2010

I keep re-reading the recipe to see what I did wrong...as this was very tasty...but very, very dry and crumbly. I followed the directions....but I must have skipped something...

Yaffa November 21, 2008

I made an Indian version with raw cashews and 2 t curry powder instead of the soy sauce, ginger, and cumin. Also used a can of mushrooms (chopped up) instead of zucchini as I had none. I was afraid that with no egg to hold it together it would fall apart, so I packed it tightly into the loaf pan. It held together quite well. Very tasty and healthy - thanks for posting!

ranch-girl April 09, 2008

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