Lentil Carrot and Cumin Loaf
Discover the perfect centerpiece for your next plant-based meal with this Lentil Carrot and Cumin Loaf, a hearty and flavorful dish brimming with wholesome ingredients. Packed with protein-rich lentils, earthy cumin seeds, sweet grated carrots, and a fragrant blend of coriander and paprika, this savory loaf is a celebration of comforting yet nutritious flavors. The addition of rolled oats and breadcrumbs gives it a satisfying texture, while a quick sauté elevates the fresh aromatics to their full potential. Perfectly baked to a golden finish, this easy-to-make loaf is ideal for cozy dinners, meal prep, or as a show-stopping vegan-friendly alternative for special occasions. Serve it warm or room temperature alongside a crisp salad, roasted vegetables, or your favorite dipping sauce for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 200 grams Dry green or brown lentils
- 2 medium Carrots
- 1 medium Onion
- 2 Garlic cloves
- 2 teaspoons Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 100 grams Rolled oats
- 50 grams Breadcrumbs
- 2 Eggs
- 500 milliliters Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
Rinse the lentils under cold water until it runs clear. Add them to a pot with the vegetable stock and bring to a boil. Reduce the heat and simmer for 25 minutes or until the lentils are tender. Drain any excess liquid and set aside to cool slightly.
While the lentils are cooking, peel and grate the carrots, finely chop the onion, and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cumin seeds and toast for 1 minute until fragrant. Stir in the chopped onion, garlic, and grated carrots. Cook for 5-7 minutes until the vegetables are softened.
Add the ground coriander, paprika, salt, and black pepper to the skillet and stir to combine. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, rolled oats, breadcrumbs, and eggs. Mix thoroughly to form a cohesive mixture.
Transfer the mixture into the prepared loaf tin and press it down firmly into an even layer. Drizzle the remaining 1 tablespoon of olive oil over the top.
Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown and firm to the touch.
Allow the loaf to cool in the tin for 10 minutes before removing it. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 28.7 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 410 mg | 32% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3071 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
