Spicy Vegetable Loaf
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 , finely chopped|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Red lentils||450 Gram (2.25 Cup)|
|Carrot||1 , grated|
|Potato||1 Large, grated|
|Canned no salt tomatoes||400 Gram, undrained and mashed (No Added Salt)|
|Vegetable stock||500 Milliliter (2 Cup / 500 Milliliter)|
|Rolled oats||135 Gram (1.5 Cup)|
|Freshly ground black pepper||1|
1.Heat oil in a large trypan and cook garlic, onion, chilli powder, cumin, coriander and turmeric for 4-5 minutes or until onion softens.
2.Add lentils, carrot, potato, tomatoes and stock.
Bring to the boil, cover and simmer for 30 minutes or until lentils are tender.
Remove from heat and set aside to cool slightly.
Beat egg whites until stiff peaks form and fold into lentil mixture.
3.Stir in rolled oats and mix well to combine.
Season to taste with pepper.
Spoon into a lightly greased and lined 15 cm x 25 cm loaf pan.
Bake at 180°C for 1 hour or until cooked.