Curried Lentil Loaf

Easy to prepare using the grater attachment on our food processor. Makes two loaves - eat one and freeze the other. Can be eaten cold the next day with salad. Any combination of suitable vegetables can be used but I would always make sure I used potato and at least one of pumpkin, carrot or sweet potato. Just play with the combinations to make up the measured cup amounts.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 2 loaves

Ingredients

• 1  cup pumpkin, grated
• 1  cup sweet potato, grated
• 2  medium potatoes, grated
• 1  large carrot, grated
• 1  large zucchini, grated
• 1  large onion, finely chopped
• 1  cup green beans, chopped
• 1  cup mushroom, sliced
• 1  cup brown lentils, cooked
• 3  eggs, lightly beaten
• 1⁄2 cup plain flour
• 1⁄2 cup self raising flour
• 1  tablespoon mint, chopped
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon turmeric
• 2  teaspoons curry powder
• 3⁄4 cup cheddar cheese, grated
•  salt
•  fresh ground black pepper

Directions

1. Combine all ingredients except cheese in a large mixing bowl and mix well.
2. Divide the mixture between two oiled loaf tins and press firmly, even the top.
3. Decorate each loaf with your choice of thinly sliced vegetable e.g. zucchini, tomato, capsicum.
4. Sprinkle grated cheese evenly over the tops.
5. Bake in a moderate oven for 30-45 minutes.