Vegetarian lentil, carrot and cumin loaf

Vegetarian lentil, carrot and cumin loaf

1 hour 20 mins



  • 4 slices multigrain bread, torn
  • 1 medium brown onion, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 1 medium zucchini, finely chopped
  • 2 x 400g cans brown lentils, drained, rinsed
  • 3 eggs, lightly beaten
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 420g can corn kernels, drained, rinsed
  • 2 tablespoons chopped fresh coriander leaves
  • 2 medium tomatoes, finely choppe


  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf tin with baking paper, allowing a 4cm overhang at long ends.
  • Step 2 Place bread in processor. Process for 1 to 2 minutes or until mixture resembles fine breadcrumbs. Transfer to a bowl. Add onion, carrot, zucchini, lentils, egg, ground coriander, cumin, 1 cup corn kernels and half the chopped coriander. Season with pepper. Mix well to combine. Press mixture firmly into prepared pan.
  • Step 3 Bake for 55 minutes to 1 hour or until firm. Stand for 10 minutes. Remove from pan. Thickly slice.
  • Step 4 Meanwhile, combine tomato, remaining corn and chopped coriander in a bowl. Serve lentil loaf with tomato mixture.

    Recipe courtesy of
    Serving size 4
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