Spicy Bean and Lentil Loaf
Are you trying to figure out a way to use up all of those turnips? Maybe this will help! Serve this tasty loaf over a salad or eat it the next day on toast.
Variations on ingredients
I’ve made this a few different ways depending on what’s in the house. You can try using any kinds of beans that you want. I’ve found that black beans and Garbanzo beans also work well.
If you don’t have the spices at the end and don’t want to buy them separately, then use a pre-made spicy curry mix.
Finally, if you want to add a bit more protein to this meal (as if the beans weren't enough!), add a ½ pound of browned ground beef or chicken to the mix.
Ingredients
1T Olive oil
1 finely chopped onion
2 crushed garlic cloves
3 finely chopped celery ribs
4-5 chopped medium turnips
14oz can kidney beans
14oz can lentils
1 egg
1 coarsely grated carrot
¾ C shredded sharp cheddar cheese (or other favorite)
1 C of your favorite bread crumbs
3T tomato paste
1T ketchup
1tsp each ground cumin, ground coriander, and hot chili powder
salt and pepper
1. Preheat the oven to 350 and grease 9x5x3” loaf pan.
2. Heat oil in a large saucepan – when hot add onion, garlic, celery and turnips. Cook gently for about 5 minutes or until turnips are softened. Remove from heat and allow to cool slightly.
3. Rinse and drain beans and lentils. Place in blender ot food processor with the onion mixture and egg and process until smooth.
4. Transfer the mixture to a large bowl and add all remaining ingredients. Mix well and season mixture with salt and pepper.
5. Spoon the mixture into the prepared pan and level the surface. Bake for about 45 minutes and serve hot or cold.
Adapted from, Vegetarian – The Greatest Ever Vegetarian Cookbook, Consultant Editor: Nicola Graimes
Posted here by CSA member, Jonathan Leavitt
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