Curried Lentil Loaf


1 Tbsp olive oil
1 large carrot, grated
1 medium onion, grated
1 large potato, peeled and grated
1 small red bell pepper, seeded & minced
1 garlic clove, pressed
2 ripe plum tomatoes, seeded & finely chopped
1 Tbsp. tomato paste
1 Tbsp. curry powder
1/8 tsp. cayenne (or more to taste)
1 tsp low sodium soy sauce (gluten-free)
1 large can of lentils, drained and mashed
2 Tbsp creamy natural peanut butter
¼ cup dry bread crumbs


Preheat the oven to 375 F. Lightly oil a 9 x 5 loaf pan or pie plate

Heat the oil in a large skillet over medium heat. Add the carrot, onion, potato, bell pepper and garlic. Cover and cook, stirring a few times, until the vegetables begin to soften – about 5 mins. Stir in the tomatoes, tomato paste, curry powder, cayenne and soy sauce, and cook for one minute, stirring to mix well. Cover and simmer until the vegetables are soft, about 10 mins. Remove from the heat and stir in the lentils.

In a food processor or blender, combine the peanut butter and one cup of the lentil mixture and process until smooth. Stir into the remaining lentil mixture, add the bread crumbs and mix well. Taste to adjust seasoning, then transfer to the prepared loaf pan or pie dish, spreading the mixture evenly and smoothing the top.

Bake until firm, 30 to 40 minutes. Let sit for at least 15 minutes before cutting.

Serves 4 to 6