Lentil, Carrot And Cumin Loaf - cooking recipe

Ingredients

4 slices multigrain bread, torn
1 onion, finely chopped
2 medium carrots, peeled, finely chopped
1 medium zucchini, finely chopped
2 (400 g) cans brown lentils, drained, rinsed
3 eggs, lightly beaten
2 teaspoons ground coriander
2 teaspoons ground cumin
1 cup corn kernel, drained, rinsed

Preparation

Preheat oven to 180\u00b0C.
Line base and sides of 11 x 21 cms loaf pan.
Allow 4 cms overhang at long ends.
Place bread in food processor, process to make fine crumbs.
Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
Season with pepper, mix well to combine.
Press mixture firmly into pan.
Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
Serve with chutney or sweet chili sauce or salsa.