Curried Lentil Loaf
Ready In: 1 hr 5 mins
Serves: 6
Ingredients
- 1 -2 tablespoon vegetable oil
- 1 large carrot, grated
- 1 medium yellow onion, grated or minced
- 1 large potato, peeled and grated
- 1 small red bell pepper, minced
- 1 clove garlic, minced
- 2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren’t in season)
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- 1⁄8-1⁄4 teaspoon cayenne pepper or 1⁄8-1⁄4 teaspoon red chili powder (to taste)
- 2 cups cooked brown lentils, drained and mashed slightly
- 2 tablespoons peanut butter
- 1⁄4 cup breadcrumbs
- salt
Directions
- Preheat the oven to 375 degrees.
- Lightly spray a 9x5 loaf pan with non-stick cooking spray.
- Heat oil in a large skillet over medium heat.
- Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
- Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
- Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
- Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
- Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
- Taste and see if more salt is needed, then add mixture to the loaf pan.
- Bake loaf until firm, about 40-50 minutes.
- Its best to let the loaf sit for 15-20 minutes before serving.
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