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Sharon's Spicy Bean & Lentil Loaf

Sharon's Spicy Bean & Lentil Loaf


2 tsp olive oil
1 onion finely chopped
1-2 garlic cloves
2 celery ribs
14 oz can red kidney beans (or soak your own)
14 oz can lentils (or soak your own)
1 egg
1 carrot, coarsely grated
1⁄2 cup aged cheddar cheese or soy/goat/sheep cheese
1 cup fresh bread crumbs (make your own from bread of kamut, spelt, rye, oat, etc.)
2 tbsp tomato paste, tomato sauce or salsa
1 tsp each ground cumin, coriander & hot chili powder (or your choice)
salt & pepper

Oven 350 degrees * 9 x 5 x 3 loaf pan * cook about one hour.Sauté veggies about 5 minutes & remove from pan. Rinse & drain beans & lentils. Place in blender with veggies. Transfer all to a bowl & add remaining ingredients. Spoon mixture into prepared (oiled) pan and bake.

Enjoy with a green salad and steamed vegetables. Even delicious at room temperature. Always a hit at vegetarian pot-lucks. Make a large enough batch to carry you through several lunches at work.

This recipe was handed down to me by my yogini friend Sharon (Seva Simran Kaur).

Bon appétit!

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