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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line 3 mini loaf pans or 1 standard loaf pan with parchment, leaving a 2-inch overhang; brush with oil. Heat oil in a large saucepan over medium-high heat. Add rice, lentils, onion, and curry powder. Cook, stirring, until fragrant and toasted, about 3 minutes. Add water; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and lentils and rice are al dente, 12 to 15 minutes. Remove from heat.

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  • Stir in remaining ingredients. Transfer to pans; bake until tops are golden brown and firm, about 1 hour. Let cool at least 10 minutes.

Reviews (2)

93 Ratings
  • 5 star values: 10
  • 4 star values: 19
  • 3 star values: 31
  • 2 star values: 24
  • 1 star values: 9
Rating: 5 stars
06/11/2018
I really like this loaf! Have not used curry, will try in next one! When making I use homemade veggie stock and a little extra EVOO. A friend adds mayonnaise, his is more moist! I usually serve with simple salad dressed with lemon&lime juice, s&p! Great meal on a rainy night with a pot of tea and good book! Also good breakfast with a poached egg on a bed of wilted greens. If you get tired of sliced, crumble into a bowl of light soup!raf
Rating: Unrated
09/08/2013
Made the recipe as directed. It tasted okay but dry. Lots of leftovers... Maybe putting mustard on it, or mixing it with corn might help the flavour...