Vegetarian lentil, carrot and cumin loaf

Cooking Vegetarian Vegetarian lentil, carrot and cumin loaf

Detailed step-by-step description of how to cook the dish "Vegetarian lentil, carrot and cumin loaf". Try it by all means

Lables: Diabetes friendly Low fat Low kilojoule Low sugar Lower gi Vegetarian Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf tin with baking paper, allowing a 4cm overhang at long ends.
  2. Place bread in processor. Process for 1 to 2 minutes or until mixture resembles fine breadcrumbs. Transfer to a bowl. Add onion, carrot, zucchini, lentils, egg, ground coriander, cumin, 1 cup corn kernels and half the chopped coriander. Season with pepper. Mix well to combine. Press mixture firmly into prepared pan.
  3. Bake for 55 minutes to 1 hour or until firm. Stand for 10 minutes. Remove from pan. Thickly slice.
  4. Meanwhile, combine tomato, remaining corn and chopped coriander in a bowl. Serve lentil loaf with tomato mixture.

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4 slices multigrain bread, torn
1 medium brown onion, finely chopped
2 medium carrots, peeled, finely chopped
1 medium zucchini, finely chopped
2 x 400g cans brown lentils, drained, rinsed
3 eggs, lightly beaten
2 tsp ground coriander
1 tsp ground cumin
420g can corn kernels, drained, rinsed
2 tbsp chopped fresh coriander leaves
2 medium tomatoes, finely chopped

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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