Best Lentil Carrot Loaf Recipes

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LENTIL, CARROT AND CUMIN LOAF



Lentil, Carrot and Cumin Loaf image

Make and share this Lentil, Carrot and Cumin Loaf recipe from Food.com.

Provided by katew

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 180°C.
  • Line base and sides of 11 x 21 cms loaf pan.
  • Allow 4 cms overhang at long ends.
  • Place bread in food processor, process to make fine crumbs.
  • Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
  • Season with pepper, mix well to combine.
  • Press mixture firmly into pan.
  • Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
  • Serve with chutney or sweet chili sauce or salsa.

Nutrition Facts : Calories 580.5, Fat 4.7, SaturatedFat 1.1, Cholesterol 93, Sodium 63.9, Carbohydrate 97, Fiber 43.5, Sugar 5.4, Protein 40.2

LENTIL-CARROT LOAF



Lentil-carrot Loaf image

I got this vegetarian recipe from www.recipecenter.com. I haven't tried it yet,but I thought some people might be interested in trying this healthy dish.

Provided by fireyangelxoxo

Categories     Lentil

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 387.7, Fat 12.9, SaturatedFat 1.5, Sodium 521.9, Carbohydrate 54.9, Fiber 14.3, Sugar 7.3, Protein 17.3

LENTIL CARROT LOAF



Lentil Carrot Loaf image

Number Of Ingredients 8

3 cups sliced carrots
1 1/2 cups cooked lentils
1 cup rolled oats
1/2 cup chopped walnuts or pecans
1/2 cup finely chopped parsley
2 tablespoons shoyu or tamari sauce
1 teaspoon curry powder
1/2 teaspoon sage

Steps:

  • 1. Preheat the oven to 350°F. Generously oil and flour an 8-x-4-inch loaf pan and set aside. 2. Place the carrots on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam for 3 to 5 minutes or until the carrots are tender. Transfer to a mixing bowl. 3. Add the lentils to the carrots and coarsely mash with a potato masher. Add all the remaining ingredients and mix well. 4. Pack the mixture into the prepared loaf pan. Bake 35 to 40 minutes or until firm and golden brown. 5. Remove the pan from the oven and let stand about 5 minutes before unmolding the loaf onto a serving platter. Slice and serve as is or top with the sauce of your choice. For a Change . . . * For an attractive presentation, before baking the loaf, decorate the top with some walnut or pecan halves. When serving, surround the loaf with sliced tomatoes, roasted peppers, or other colorful vegetables.

Nutrition Facts : Nutritional Facts Serves

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