Lentil, Carrot and Cumin Loaf

READY IN: 1hr 30mins
Recipe by katew

Taken from Super Food Ideas.

Top Review by Kiwi Kathy

I used spinach in place of zucchini as zucchini are not in season at the moment. While the load is filling and quite simple to make I think it would be improved by sauteing the onions, cumin and corriander to bring out the flavours more. Made and enjoyed for Aussie / Kiwi Swap 33 October 2009

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Line base and sides of 11 x 21 cms loaf pan.
  3. Allow 4 cms overhang at long ends.
  4. Place bread in food processor, process to make fine crumbs.
  5. Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
  6. Season with pepper, mix well to combine.
  7. Press mixture firmly into pan.
  8. Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
  9. Serve with chutney or sweet chili sauce or salsa.

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