Curry lentil loaf from Pouyoukas

By Faeza
02 March 2016

Are you stuck in a sandwich-lunch-rut? If so, this recipe is going to save the day! Make it for dinner and then portion out the rest for healthy energising lunches. It is full of flavour with a good balance of protein, carbs and fat. The oats, lentils and vegetables are packed with fibre which aids digestion and keeps you full for longer, as well as balances your blood sugar. It freezes really well too.

Curry lentil loaf

¾ cup Pouyoukas lentils

½ cup quinoa

2 tablespoons coconut oil

1 small onion, chopped

1 cup mushrooms, sliced

½ cup red pepper, finely chopped

2 eggs, lightly beaten

2 cloves garlic, minced

1 cup fresh parsley, chopped

¾ cup Pouyoukas whole rolled oats

¾ cup sun-dried tomatoes

½ cup pecans or almonds, coarsely chopped

3 tablespoons curry powder

Salt and freshly ground black pepper

Pre-heat oven to 180C. Grease a 13x9 inch baking dish.

Cook quinoa and lentils as per pack instructions.

Melt coconut oil in a saucepan over medium heat and cook the onion, mushrooms and red pepper.

In a large bowl, combine lentils, quinoa, mushroom mixture, eggs, garlic, parsley, whole rolled oats, sun-dried tomatoes, pecans or almonds, curry powder, salt and pepper.

Mix well with your hands and transfer to baking tray.

Bake for 30-35 minutes until golden brown.

Serve on a bed of spinach.

Drizzle olive oil and balsamic vinegar.