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.
