Pumpkin Curry Lentil Loaf

A hearty and nutritious loaf made with red lentils and pumpkin puree, spiced with curry powder, perfect for family meals and meal prep.

Prep Time 20

Cook Time 50

Total Time 1 10

Course Dinner, Main Course

Cuisine Plant-Based, Vegetarian

Servings servings

Calories 215 kcal

1 cup red lentils Can be substituted with green lentils, but cooking time and texture will change.
1 cup canned pumpkin puree Avoid using pumpkin pie filling.
1 medium onion, finely chopped
2 cloves garlic, minced
2 tsp curry powder Substitute with garam masala or add chili powder for spice.
1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
1 cup low-sodium vegetable broth
¼ cup fresh parsley, chopped
1 tbsp olive oil

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a saucepan, combine red lentils and vegetable broth. Bring to a boil, then simmer for 15-20 minutes until soft.
In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 5 minutes).
In a large bowl, mix cooked lentils, sautéed onions, pumpkin puree, curry powder, breadcrumbs, and parsley until well combined.
Spoon the mixture into the greased loaf pan and smooth the top.
Place the loaf in the preheated oven and bake for 45-50 minutes until set and golden on top.
Let the loaf cool for 10 minutes before slicing.

Slice and serve warm with yogurt or fresh herbs on top. Store in the fridge for up to 5 days or freeze for longer storage.

Serving: 1gCalories: 215kcalCarbohydrates: 30gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 180mgFiber: 6gSugar: 3g

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