Red lentil and carrot loaf

Ingredients

For 1 serving

• Red lentils70 g
• Carrots1
• Onion50 g
• Rolled oats20 g
• Tomato paste1 tablespoon
• Extra virgin olive oil2 teaspoons
• Cumin1 pinch
• Paprika1 teaspoon
• Saltto taste

Contains: gluten,

Method

1. Rinse the red lentils in a sieve. Put them in a small pan with cold water, about two and a half times their volume, bring to the boil and cook over medium-low heat for 12 minutes, stirring now and then, until they have broken down and are dry.
2. Meanwhile preheat the oven to 190 °C (conventional). Chop the onion and peel and grate the carrot.
3. Heat the oil in a frying pan over medium heat and cook the onion and carrot for 5 minutes, until soft and the onion is translucent.
4. In a bowl mix the lentils with the vegetables, oats, cumin, paprika and salt. Press the mixture into a small tin lined with baking paper.
5. Dilute the tomato purée with a spoonful of water and brush it over the top.
6. Bake at 190 °C for 25 minutes, until the top is dry and the loaf is firm. Let it rest for 5 minutes before slicing.