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