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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.

Step 2

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.

Step 3

While the lentils are cooking, peel and grate the carrots, finely chop the onion, and mince the garlic.

Step 4

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.

Step 5

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.

Step 6

In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, rolled oats, breadcrumbs, and eggs. Mix thoroughly to form a cohesive mixture.

Step 7

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.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown and firm to the touch.

Step 9

Allow the loaf to cool in the tin for 10 minutes before removing it. Slice and serve warm or at room temperature.

Nutrition Facts

Serving size	(1278.0g)

Amount per serving	% Daily Value*
Calories	1568.7

Total Fat 54.8g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 372mg	0%
Sodium 4604.7mg	0%
Total Carbohydrate 212.8g	0%
Dietary Fiber 42.6g	0%
Total Sugars 28.7g
Protein 68.9g	0%

Vitamin D 82IU	0%
Calcium 409.9mg	0%
Iron 24.1mg	0%
Potassium 3071.0mg	0%

*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.

Source of Calories

Fat: 30.4%

Protein: 17.0%

Carbs: 52.5%