Lentil-carrot Loaf
At a Glance
- Total
- 25 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Baked
Dietary
- Vegetarian
Allergens
- Soy
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lentil-carrot Loaf brings together 3 cups carrots, cut into 1/3 inch slices, 1 1/2 cups lentils, cooked,drained, 1/2 cup onion, finely chopped in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Steamer, potato masher, loaf pan, oven
Ingredients
- 3 cups carrots, cut into 1/3 inch slices
- 1 1/2 cups lentils, cooked,drained
- 1/2 cup onion, finely chopped
- 1/2 teaspoon sage
- 1 teaspoon curry powder
- 2 tablespoons shoyu or 2 tablespoons tamari
- 1 cup uncooked oats
- 1/2 cup walnuts or 1/2 cup pecans, chopped
- 2 tablespoons parsley, finely chopped
Instructions
Steam the carrots until tender.
Drain the carrots, and, if desired, reserve the water to make a sauce to serve with the loaf.
Mix together the cooked carrots and lentils.
Mash them coarsely with a potato masher.
Add the remaining ingredients and mix well.
Pack the mixture into a well-oiled loaf pan.
Decorate the top of the loaf with nut halves, if desired.
Bake at 350 °F for 35-40 minutes, or until firm and golden brown.
After baking, let the loaf stand for about 5 minutes, and then unmold it onto a serving platter.
For an attractive presentation, surround the unmolded loaf with sliced ripe tomatoes, or any other colorful vegetable.
Serve with the sauce of your choice.
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