Spicy Bean & Lentil Loaf

4.50 (11)
⏱ 85 mins 🍽 12 serving(s) 🏷 Lentil

This vegetarian loaf offers a satisfying alternative to a traditional meatloaf. It combines kidney beans and lentils with onion, celery, carrot, and a blend of spices for a rich flavour. The mixture is baked until firm, resulting in a sliceable dish that works wonderfully as a main course. It also makes excellent leftovers for meals throughout the week. If you do not own a food processor, the beans can be mashed by hand with a potato masher.

Spicy Bean & Lentil Loaf

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 celery ribs, finely chopped
  • 14 ounces kidney beans, canned
  • 14 ounces lentils, canned
  • 1 egg
  • 1 carrot, coarsely grated
  • 1/2 cup cheddar cheese, finely grated
  • 1 cup breadcrumbs
  • 1 tablespoon tomato paste
  • 1 tablespoon ketchup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder

Method

  1. Set your oven to 350°F and lightly grease a 9"x5"x3" loaf pan.
  2. Warm the oil in a frying pan, then add the chopped onion, crushed garlic and celery. Cook for 5 minutes, stirring now and then. Take the pan off the heat and allow it to cool a little.
  3. Rinse and drain the canned beans and lentils. Put them into a food processor along with the onion mixture and the egg, then process until you have a smooth consistency.
  4. Move the processed mixture into a bowl. Add the grated carrot, cheddar cheese, breadcrumbs, tomato paste, ketchup, ground cumin, ground coriander and chili powder. Mix everything together thoroughly and season with salt and pepper.
  5. Spoon the combined mixture into your prepared loaf pan and smooth the top. Bake for about 1 hour. Once baked, remove the loaf from the pan and slice it for serving.
  6. This loaf is suitable for eating either hot or cold.

Nutrition (per serving)

Sodium237400 mg

Recipe details

CategoryLentil
AuthorMoor Driver