Recipes
Quick And Delicious
Magic Carrot and Lentil Loaf
January 10, 2016

The kids love this and so do I.  It tastes great, it’s a blender recipe and it’s one of those recipes we can add-in loads of veggies without the kids knowing (if we need).   It’s also an easy one to freeze, enjoy as a snack or even breakfast!  Whatever you like.

This loaf also uses psyllium seed powder as the binding agent.   Psyllium is a great food to be adding into our diets, just make sure it’s the more soluble form which is the seed powder rather than the husk,  our digestive system can do more with it.  The powder is a prebiotic so feeds our good bugs and supports our digestive system so much better.   While the husk will certainly give our no. two great formation it may not be giving us the deeper nutrition our bodies need.

Magic Carrot and Lentil Loaf
Ingredients:

  • 1.5 cups cooked lentils (use green/brown)
  • 1 Tbsp psyllium husk
  • 1 egg (or if egg intolerant add an extra 1/2 Tbsp of psyllium + 2 Tbsp water)
  • 2 tablespoons ghee or coconut oil for sautéing
  • 3 garlic cloves, diced finely
  • 1 medium onion, finely diced
  • 1 small capsicum, finely diced
  • 1 carrot, grated
  • 1 medium zucchini grated with the moisture then squeezed out in a tea towel or cloth before using
  • 1 celery stalk, finely diced
  • 1 cup almond meal (or for nut free replace with a gluten free flour of choice)
  • 1 heaped Tbsp fresh thyme chopped finely
  • 1/2 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • cracked pepper & sea salt to taste
  • a handful of pepitas for sprinkling on the top of the loaf at the end.

Directions:

  1. Gently warm olive oil on a low heat in a pan and add garlic, onion, carrot & celery. Saute until softened and just cooked.
  2. Add this to all the other ingredients either in a bowl or on reverse in the thermomix.
  3. The consistency will be like a thick dough.
  4. Place into a loaf tin.
  5. Smooth into a loaf shape.
  6. Sprinkle with pepitas.
  7. Place in the oven for approximately 45 minutes on 170 degrees or until gently browned on the top.

I served this with home made mayonnaise and sauerkraut. A chilli sauce would also be great (for the bigger kids)!

Notes

  • If you have a thermomix place the garlic, onion, carrot and celery into the bowl in wedges / chunks. Turn dial to 4 for about 30 secs.  Add the oil then saute on 1 at 100 for 3 minutes.
  • You can also grate the zucchini in the thermomix & mill the almond meal.

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