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Vegetarian Pumpkin & Lentil Loaf
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Servings:
2
loaves with 7 slices in each loaf. 14 serves.
Calories:
194
kcal
Author:
Matt Dobson
Ingredients
1
x 400gm can brown lentils drained
1
cup
black quinoa
1
cup
short grain rice
1.75
litres water
450
gm pumpkin diced
180
gm onion chopped
25
Tbs
gm or 1 1/2 oil
4
cloves
garlic
3
tsp
cumin
1
tsp
ground coriander
salt
2
Tbs
tomato paste
3
celery sticks
finely diced
1/2
cup
chopped parsely
4
eggs
80
gm pine nut
3
Tbs
sesame seeds
Instructions
Preheat oven to 180 degrees celsius or 350 fahrenheit.
Line two loaf tins with baking paper and spray with olive oil.
Regular Cooking Method
Wash the quinoa in cold running water.
Soak the quinoa for 20 minutes in more cold water.
Dice the pumpkin into 1.5cm squares
Rinse the quinoa again, then boil it in 2 cups water for 15 minutes or until cooked.
Boil the rice in 2 cups water.
Boil the pumpkin until just soft.
Saute the onion and garlic in oil until soft and caramalised.
Add the celery and lightly fry.
Add the spices and fry for a few more seconds.
Drain the quinoa, pumpkin and rice into a large bowl
Add the onion mixture, tomato paste, eggs and lentils to the pumpkin and rice mixture.
Use a stick blender to roughy combine and blend about 1/2 of the mixture. (You want half the mixture a rough puree and half the mixture unchanged.
With a wooden spoon mix through the pinenuts and chopped parsley.
Press the Pumpkin & Lentil Loaf into the prepared tins and bake.
Smooth the top of the loaf and sprinkle 1/2 the sesame seeds onto each loaf.
Bake for 45 minutes at 180 degrees.
Leave in the loaf tin to come to room temperature before removing from the tin.
Refrigerate the second lentil loaf in the tin until required.
Can be covered and frozen.
Thermomix Instructions
Wash the quinoa in cold running water.
Soak the quinoa for 20 minutes in more cold water.
Dice the pumpkin into 1.5cm squares.
Rinse the Quinoa again.
Fill the TM bowl with 1.75 litres of water.
Place the quinoa and rice into the steaming basket. Add the Steam to the top of the TM with the diced pumpkin.
Cook 15min, 100 degrees, speed 4.
Carefully remove the basket and leave the rice and quinoa in one basket and the pumpkin in the other. Reserve for later use.
Rinse out the left over water from the TM bowl.
Add oil, onion, garlic, parsley, and celery to the TM, Cook 2min, Varoma, speed 2.
Add the spices, salt and tomato paste to the TM, cook 1min, Varoma, speed 2.
Return 1/2 the rice mixture, 1/2 the pumpkin and eggs to the TM bowl Mix 20 sec, Speed 6.
Pour the TM mixture into the bowl with reserved quinoa and rice. Add the reserved pumpkin and pinenuts stir to combine.
Distribute the lentil loaf evenly between the two tins.
Smooth the top of the loaf and sprinkle 1/2 the sesame seeds on each loaf.
Bake for 45 minutes at 180 degrees.
Leave in the loaf tin to come to room temperature before removing from the tin.
Refrigerate the second lentil loaf in the tin until required.
Can be covered and frozen.
Nutrition
Serving:
1
g
|
Calories:
194
kcal
|
Fat:
13
g