Spicy Bean and Lentil Loaf |
Created by Jenny
Sunday, 06 January 2008
Description
This bean and lentil loaf is appetizing and high in fiber and protein! Works great in brown bag lunches or with a salad!
Ingredients
At a glance
Makes
12 Slices
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 celery ribs, finely chopped
- 14 ounce can red kidney beans
- 14 ounce can lentils
- 1 egg
- 1 carrot, coarsely grated
- ½ cup finely grated cheddar cheese
- 1 cup fresh whole-wheat bread crumbs
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 teaspoon each ground cumin, ground coriander and hot chili powder
- salt and freshly ground black pepper
Methods/steps
- Preheat oven to 350ºF. Lightly grease a 9 x 5x 3 inch (8-cup) loaf pan.
- Heat the oil in a saucepan, add onion, garlic and celery, and cook gently for 5 minutes. Remove pan from heat and cool slightly.
- Rinse and drain beans and lentils. Place in blender or food processor with onion mixture and egg and process until smooth
- Transfer mixture to a bowl, and add all the remaining ingredients. Mix well. Season with salt and pepper.
- Spoon the mixture into prepared pan and level surface.
- Bake for 1 hour, then remove from pan and serve hot of cold in slices accompanied by a salad.
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Created by Jenny