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Curry Lentil Loaf

Makes 1 loaf, 6 servings

Macros: 300 cal, fat 14g, carbs 32g, protein 13g, fibre 10g


¾ cup red or orange lentils

3 ½ cups water

½ cup quinoa

2 tbsp coconut oil

1 small onion, chopped

1 cup sliced cremini mushrooms

½ cup finely chopped sweet red pepper

2 eggs lighten beaten

2 garlic cloves, minced

1 cup fresh parsley or cilantro

‘¾ cup rolled or quick-cooking oats

½ cup pecans or almonds, coarsely chopped

3 tbsp curry powder

2 pinches sea salt and lots of freshly ground pepper

A bed of arugula or spinach per plate


Preheat oven to 350 degrees, grease a 9x13 baking dish with coconut oil

In medium saucepan, bring lentils and 2 ½ cups water to boil reduce heat and simmer, partly covered, just until tender, 15-25 mins. Be careful not to overcook the lentils, there should be plenty of moisture in the pan. Meanwhile in a separate pot, bring quinoa and remaining one cup of water to a boil. Reduce heat and simmer, partly covered, until fluffy, about 15 mins. Meanwhile melt coconut oil in a large saucepan over medium heat. Cook the onion, mushrooms and red pepper, stirring frequently for 5 mins or until tender. In a large bowl, combine lentils, quinoa, mushroom mixture, eggs, garlic, parsley, oats, pecans, curry powder, salt and pepper to taste. Mix well with your hands. Transfer mixture to baking dish. Bake 30-35 mins until golden brown. Enjoy on a bed of arugula or spinach.






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