Spicy Lentil Loaf (Eggless)

By Vardhini Published: July 5, 2012

• 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.

Ingredients

• 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)

Instructions

1. Soak the dry beans overnight and the dry lentils for 4 hours.
   
2. Rinse and cook the beans and lentils.
   
3. Heat oil and add cumin seeds. Next add onions and garlic. Saute until onions are done.
   
4. 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).
   
5. To the ground mixture, add carrots, cheese, breadcrumbs, tomato paste and ketchup.
   
6. Also add coriander powder, cumin powder, chilly powder, salt and pepper.
   
7. Mix everything together and place in a greased loaf pan.
   
8. Bake at 350F for about 50 min to an hour until the top is slightly browned and allow to cool.
   

• Cuisine: American
• Course: Main Dish
• Skill Level: Moderate