Lentil, Carrot and Cumin Loaf |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Taken from Super Food Ideas. Ingredients:
4 slices multigrain bread, torn |
1 onion, finely chopped |
2 medium carrots, peeled, finely chopped |
1 medium zucchini, finely chopped |
2 (400 g) cans brown lentils, drained, rinsed |
3 eggs, lightly beaten |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1 cup corn kernel, drained, rinsed |
Directions:
1. Preheat oven to 180°C.
2. Line base and sides of 11 x 21 cms loaf pan.
3. Allow 4 cms overhang at long ends.
4. Place bread in food processor, process to make fine crumbs.
5. Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
6. Season with pepper, mix well to combine.
7. Press mixture firmly into pan.
8. Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
9. Serve with chutney or sweet chili sauce or salsa.
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