Lentil-carrot Loaf

Submitted by fireyangelxoxo

"I got this vegetarian recipe from www.recipecenter.com. I haven't tried it yet,but I thought some people might be interested in trying this healthy dish."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 cups carrots, cut into 1/3 inch slices
• 1 1⁄2 cups lentils, cooked,drained
• 1⁄2 cup onion, finely chopped
• 1⁄2 teaspoon sage
• 1 teaspoon curry powder
• 2 tablespoons shoyu or 2 tablespoons tamari
• 1 cup uncooked oats
• 1⁄2 cup walnuts or 1/2 cup pecans, chopped
• 2 tablespoons parsley, finely chopped

directions

1. Steam the carrots until tender.
2. Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
3. Mix together the cooked carrots and lentils.
4. Mash them coarsely with a potato masher.
5. Add the remaining ingredients and mix well.
6. Pack the mixture into a well-oiled loaf pan.
7. Decorate the top of the loaf with nut halves, if desired.
8. Bake at 350 °F for 35-40 minutes, or until firm and golden brown.
9. After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
10. For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
11. Serve with the sauce of your choice.

Reviews

[Chef Lumiere]

Not bad! Holds together well if you let it cool first. I took others advice and changed the seasonings: used about 1 tbsp curry as well as a dash of cumin and some minced garlic. It needs a sauce. If you go with curry flavorings, I suggest a spiced yogurt.

 

[Matzahballsoup]

This is a wonderful recipe but I find that omitting the sage and using 1 tablespoon of curry and a teaspoon of garlic powder results in a much better and stronger flavor.

 

[VegSocialWorker]

This turned out great. I was worried about it holding together, but it did fine. I added a bit of powdered garlic but otherwise followed the directions. Used canned black lentils. I served it with a veggie gravy, a side of baked veggies and sauteed cabbage. This was a great meal. Thanks for posting!

 

[Jenny Sanders]

I like this a lot, and have made it a couple of times now. We've had it hot, with tomato sauce, and cold, munched on in the car. It's definitely going to be a regular. Easy to make, healthy, and a good texture. My one complaint is that the seasoning was dull and deficient, and that was AFTER I doubled it, and added salt and lots of pepper. I would advise people to season this otherwise lovely dish in accordance to their own tastes.

 

[Rachel C.]

This is a great recipe! I've been making it for years. It is from "Cooking with the Right Side of the Brain" by Vickie Rae Chelf. First vegetarian cookbook I ever owned. You can season this any way you want - southwestern, italian, curry, etc. The nuts add richness to the more virtuous lentils and carrots ;) If you want a richer loaf, add some more walnuts!