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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This meatless loaf is packed full of protein. And, as an added bonus, it has potato and veggies baked right in. This goes nicely with a fresh green salad and some basmati rice. This is yet another recipe from my favorite cookbook, The Vegetarian Meat and Potatoes Cookbook Ingredients:
1 -2 tablespoon vegetable oil |
1 large carrot, grated |
1 medium yellow onion, grated or minced |
1 large potato, peeled and grated |
1 small red bell pepper, minced |
1 clove garlic, minced |
2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren’t in season) |
1 tablespoon tomato paste |
1 tablespoon curry powder |
1/8-1/4 teaspoon cayenne pepper or 1/8-1/4 teaspoon red chili powder (to taste) |
2 cups cooked brown lentils, drained and mashed slightly |
2 tablespoons peanut butter |
1/4 cup breadcrumbs |
salt |
Directions:
1. Preheat the oven to 375 degrees.
2. Lightly spray a 9x5 loaf pan with non-stick cooking spray.
3. Heat oil in a large skillet over medium heat.
4. Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
5. Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
6. Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
7. Turn off heat and stir in the lentils Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
8. Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
9. Taste and see if more salt is needed, then add mixture to the loaf pan.
10. Bake loaf until firm, about 40-50 minutes.
11. Its best to let the loaf sit for 15-20 minutes before serving.
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