Tuesday, June 15, 2010

Curry Lentil Loaf

Well, I am going to have to admit I think this recipe could use some tweaking. HOWEVER, I used jicama instead of potato and almond flour instead of bread crumbs to cut down the carbs, so maybe it would have um, formed up better with potato. I still thought it was dang tasty. It just didn't hold its shape at all. Let me know what you think if you try it as written!

Curried Lentil Loaf

1-2 tablespoon vegetable oil
1 large carrot, grated
1 medium yellow onion, grated or minced
1 large potato, peeled and grated (I used jicama... interesting...)
1 small red bell pepper, minced
1 clove garlic, minced
2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren’t in season)
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
2 cups cooked brown lentils, drained and mashed slightly
2 tablespoons peanut butter
1/4 cup GF breadcrumbs (I used almond meal)


1. Preheat the oven to 375 degrees.
2. Lightly spray a 9x5” loaf pan with non-stick cooking spray.
3. Heat oil in a large skillet over medium heat.
4. Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
5. Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
6, Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
7. Turn off heat and stir in the lentils. Place 1 cup of the lentil/vegetable mixture with the peanut butter in a blender or food processor, and blend until smooth.
8. Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
9. Taste and see if more salt is needed, then add mixture to the loaf pan.
10. Bake loaf until firm, about 40-50 minutes.
11It’s best to let the loaf sit for 15-20 minutes before serving.

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