Ingredients
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1 -2 tablespoon vegetable oil
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1 medium yellow onion, grated or minced
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1 small red bell pepper, minced
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1 clove garlic, minced
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2 plum tomatoes, seeded and finely chopped (can used canned if fresh aren’t in season)
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1 tablespoon tomato paste
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1 tablespoon curry powder
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1/8-1/4 teaspoon cayenne pepper or 1/8-1/4 teaspoon red chili powder (to taste)
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2 cups cooked brown lentils, drained and mashed slightly
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2 tablespoons peanut butter
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1/4 cup breadcrumbs
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salt
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1 large potato, peeled and grated
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1 large carrot, grated
Instructions
- Preheat the oven to 375 degrees.
- Lightly spray a 9x5 loaf pan with non-stick cooking spray.
- Heat oil in a large skillet over medium heat.
- Add carrot, onion, potato, pepper and garlic, and cook until vegetables begin to soften, about 5 minutes.
- Stir in the tomatoes, tomato paste, curry powder, cayenne and salt, and mix well.
- Reduce heat to low, cover and simmer until the vegetables are soft, about 10 minutes.
- 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.
- Fold this into the remaining lentil and vegetable mixture, along with the bread crumbs.
- Taste and see if more salt is needed, then add mixture to the loaf pan.
- Bake loaf until firm, about 40-50 minutes.
- Its best to let the loaf sit for 15-20 minutes before serving.