Saturday, December 8, 2012

Red Lentil Loaf

I've seen lentil loafs before, but never using red lentil. I cam across this recipe on pinterest and adapted it.  I've made it a couple of times already and just served it for Shabbat lunch with tomato chutney and yogurt sauce.

The leftovers are great for lunches and it doesn't even need to be heated up, it is fine room-temperature.

1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 medium carrot, finely diced
1/4 tsp medium curry powder
1/4 tsp dried ground ginger
1/4 tsp dried cilantro
dash cardamom
salt and pepper to taste
2 cups red lentils
4 cups water
1/2-1 cup rolled oats

Heat the oil in a saucepan, and cook the onion, garlic and carrot over medium heat for 5-10 minutes or until the onion is soft.  Add the spices and cook, stirring constantly for 1-2 minutes.

Add the lentils and water, and season to taste with salt and black pepper.  Simmer for around 20 minutes, until the lentils are soft.  Stir regularly adding more water if needed. 

Remove from heat and stir in as many oats as you need to bring the mixture to the correct consistency (you may need slightly more or less). The lentils should be moist, but sturdy enough to hold its shape solidly rather than filling the container.  Mix well.

Lightly grease a baking dish or loaf tin or line with baking paper, and spoon in the lentil mixture.  Spread out until smooth.

Bake at 200°C (Gas Mark 6 / 400°F) for 30-40 minutes, and then gently turn out onto a baking tray. If needed, broil for a few minutes to crisp and brown the top. Leave to cool for 5-10 minutes, before carefully slicing.

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