I made this a few months ago when I made the black bean burger. I love lentils and while browsing through the pages in the book, this loaf caught my attention immediately. The left overs, I lightly toasted them and used like a burger patty. It is healthy and packed with protein. Recipe slightly adapted from “Vegetarian” cookbook by Linda Fraser. Off to the recipe.
Spicy Lentil Loaf (Eggless)Print Recipe
By July 5, 2012Published:
- Yield: 1 loaf
- Prep: 8 hrs 20 mins
- Cook: 1 hr 15 mins
- Ready In: 9 hrs 35 mins
Lentils, carrots and Indian spices come together in this healthy loaf.
- 1/2 cup dry kidney beans (soaked and cooked)
- 1/2 cup dry lentils (soaked and cooked)
- 2 tsp olive oil
- 1/2 tsp cumin seeds
- 2 garlic cloves
- 1 cup onion (chopped)
- 1 tbsp flax meal (mix flax meal with 3 tbsp water or use one egg instead)
- 1/2 cup carrot (grated)
- 1/2 cup cheese (grated - I used a mix of cheddar and mozarella)
- 1 cup bread crumbs
- 1 tbsp tomato paste
- 1 tbsp ketchup
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilly powder
- salt (to taste)
- pepper (to taste)
- Soak the dry beans overnight and the dry lentils for 4 hours.
- Rinse and cook the beans and lentils.
- Heat oil and add cumin seeds. Next add onions and garlic. Saute until onions are done.
- Take the cooked beans, lentils, onion mixture and flax meal (mixed with 3 tbsp water) in a food processor. Grind coarsely. (Use one egg instead of flax meal + water).
- To the ground mixture, add carrots, cheese, breadcrumbs, tomato paste and ketchup.
- Also add coriander powder, cumin powder, chilly powder, salt and pepper.
- Mix everything together and place in a greased loaf pan.
- Bake at 350F for about 50 min to an hour until the top is slightly browned and allow to cool.
I made this simple cucumber and tomato salad to go with the lentil loaf.