Asian Lentil Loaf

Submitted by Shannon Cooks

"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!"

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Yields: 1 loaf
• Serves: 10

ingredients

• 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

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

[Deborah Smitten]

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.

 

[Yaffa]

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...

 

[ranch-girl]

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!

 

[Rose is Rose]

I am very enthusiastic about this recipe because I think it has lots of options! I didn't have the peanuts or the zucchini, so I used 1 cup of finely minced celery, carrot and mushrooms. For the seasonings, I used sesame oil, the soy sauce and a Thai seasoning which is not vegetarian. I made a free-form loaf and baked it on a parchment lined baking sheet. It was great! I wish now I had sliced it as thinly as in the photo--mine were fairly thick. A few days later, I dipped the left-over pieces in egg and cornstarch and fried them until they were crispy and golden. What a treat!! I think this would make a great vegetarian filling for egg rolls or wontons. I think it could also be seasoned Mexican style for taquitos, or served more plainly with vegetarian gravy. You could even use the Asian version with a stir-fry if you put the loaf in last and handled it very gently. (It is fragile). The list goes on! Shannon W, thanks for a wonderful recipe! I picked this one from when you were featured as, "Chef of the Day".

 

[Missy Wombat]

Perfect for getting rid of that zucchini I had to use up! Kid-friendly recipe and easy to make.