Lentil, Carrot And Cumin Loaf

• 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

1. Preheat oven to 180u0b0C.
2. Line base and sides of 11 x 21 cms loaf pan.
3. Allow 4 cms overhang at long ends.
4. Place bread in food processor, process to make fine crumbs.
5. Transfer to bowl and add onions, carrot, zucchini, lentils, egg, cumin, coriander and 1 cup corn kernels.
6. Season with pepper, mix well to combine.
7. Press mixture firmly into pan.
8. Bake for 55 - 60 minutes, stand for 10 minutes, remove from pan.
9. Serve with chutney or sweet chili sauce or salsa.

bread, onion, carrots, zucchini, brown lentils, eggs, ground coriander, ground cumin, corn kernel

Taken from www.food.com/recipe/lentil-carrot-and-cumin-loaf-389677 (may not work)