Lentil Curry Loaf

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Lentil Curry Loaf

This lentil curry loaf recipe was given to me by a dear friend…..OMG it is amazing!!!!
Lentils are a great source of protein, fibre , iron and i added chilli flakes, turmeric , garlic and a little coconut oil to make super anti cancer , antioxidant healthy meal.

This lentil curry loaf is great for lunch or dinner but can be parcelled up and packed into a lunchbox or frozen if you are making for one.

1 tin lentils
2 tablespoons coconut oil
3 large free range eggs
250grams wild rice (or tilda straight from the packet rice if you are feeling lazy…try coconut basmati)
1 garlic clove pressed
1 tablespoon turmeric
1 tablespoon chilli powder (adjust according to your taste)
1 tablespoon curry powder (adjust to your taste)
Good pinch of himalayan sea salt and ground black pepper

Preheat your oven to approx 200c
Mix it all together ensuring the eggs are well blended into the mix as this is the “binder” that sticks it all together.
Pop into a silicone cace mould or tin and cook for approx 40 mins.

Serve + enjoy = That’s it!
ps – i love this with a big side of sautéed greens (try kale, broccoli and baby spinach sautéed with garlic and a generous spoon or 2 of coconut oil)

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