Curry lentil loaf


This is a Joyous Health blog readers’ favourite recipe and was a hit on my first online program, the Joyous 10-day online detox. The fibre-rich lentils make this recipe heart-healthy and detox-friendly. Perfect for making on a Sunday afternoon and enjoying for lunch during the week.


3/4 cup red or orange lentils 3-1⁄2 cups filtered water
1⁄2 cup quinoa
2 Tbsp coconut oil

1 small onion, chopped
1 cup sliced cremini mushrooms
1⁄2 cup finely chopped sweet red pepper
2 eggs (any size), lightly beaten
2 cloves garlic, minced
1 cup chopped fresh parsley or cilantro
3/4 cup old-fashioned or quick-cooking rolled oats 1⁄2 cup pecans or almonds, coarsely chopped
3 Tbsp curry powder
2 pinches of sea salt and lots of freshly ground pepper
A bed of arugula or spinach (per plate)


Preheat oven to 350°F. Grease a 13×9- inch (3 L) baking dish with coconut oil.

In a medium saucepan, bring lentils and 2-1⁄2 cups (625mL) of the water to a boil. Reduce heat and simmer, partly covered, just until tender, 15–25 minutes. Be careful not to overcook the lentils; there should still be plenty of moisture in the pan.

Meanwhile, in a separate small pot, bring quinoa and remaining one cup of water to a boil. Reduce heat and simmer, partly covered, until fluffy, about 15 minutes.

Meanwhile, melt coconut oil in a large saucepan over medium heat. Cook the onion, mushrooms and red pepper, stirring frequently, for five minutes or until tender.

In a large bowl, combine lentils, quinoa, mushroom mixture, eggs, garlic, parsley, oats, pecans, curry powder, salt and pepper to taste. Mix well with your hands. Transfer mixture to baking pan. Bake for 30–35 minutes or until golden brown. Enjoy this comforting loaf on a bed of peppery arugula or spinach.

Nutritional value (per serving): Calories 300; Fat 14g; Carbohy- drates 32g; Protein 13g

More recipe inspiration: Check out this recipe for a heart warming sweet potato, leek and ginger soup!

Recipe Creator: Joy McCarthy.