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!
- 1 cup red lentil
- 1 1⁄2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup diced zucchini
- 2 tablespoons olive oil
- 1 cup chopped nuts (your choice, but peanuts work best in this recipe)
- 1 cup fresh breadcrumb
- 2 tablespoons soy sauce
- 1 teaspoon ginger
- 2 teaspoons cumin seeds
- salt & pepper
- Heat over to 350°F
- Cook lentils in water until soft and water has been absorbed.
- Meanwhile, saute the onion, garlic and zucchini in oil until soft. Mix in a large bowl with the remaining ingredients.
- 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).
- Bake for 30 minutes, cut into slices, and serve.
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.
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...
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!