Lentil, Carrot and Cumin Loaf

Lentils are a great source of plant-based protein and are often used as a meat substitute in vegetarian dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Lentil, Carrot and Cumin Loaf

Cooking Method: Baking Cuisine: International, Vegetarian Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red Lentils
• 2 medium Carrots
• 1 medium Onion
• 2 clove Garlic
• 2 teaspoon Cumin Powder
• 1 cup Breadcrumbs
• 1 large Egg
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cook the lentils according to package instructions and drain.
3. Grate the carrots and finely chop the onion and garlic.
4. Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic until softened.
5. In a large bowl, combine the cooked lentils, grated carrots, sautéed onion and garlic, cumin powder, breadcrumbs, egg, salt, and black pepper.
6. Mix well until all ingredients are evenly incorporated.
7. Grease a loaf pan with olive oil and transfer the lentil mixture into the pan.
8. Smooth the top with a spatula.
9. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the loaf is set.
10. Remove from the oven and let it rest for 10 minutes.
11. Slice and serve.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 55g19%

Sugars 8g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.