Cheesy Carrot and Lentil Loaf

By Hetty Lui McKinnon · cooking.nytimes.com

6 to 8 servings

1 hr 15 min

A savory vegetable loaf bound with lentils, cheese, and eggs; baked until golden and firm.

prepPreheat oven to 350°F / 175°C
prepLine a 10×5×3 inch loaf pan with parchment paper
1 tablespoon extra-virgin olive oil	Sauté onion, mushrooms, thyme & garlic	Combine sauté with lentils, cheese, carrots, bread crumbs, eggs, scallions & seasonings	Pack mixture into loaf pan, smooth top	Bake 350°F / 175°C, 45–50 min until golden & firm	Rest 15 min, invert & slice into 1-inch pieces
1 medium yellow or red onion, diced
1½ cups / 110 g roughly chopped mushrooms (about 4 oz)
2 to 3 large fresh thyme sprigs, leaves picked
2 garlic cloves, finely chopped
½ teaspoon sea salt (for sauté), plus 1 teaspoon (for mix)	Season sauté, cook until mushrooms golden
Black pepper (1 big pinch for sauté, 2 big pinches for mix)
2 (15.5 oz) cans lentils, drained and rinsed (3 cups cooked)
2 cups / 225 g grated extra-sharp Cheddar, loosely packed
3 medium carrots, scrubbed and coarsely grated (2 packed cups)
1 cup / 60 g dried plain bread crumbs
2 large eggs, beaten
2 scallions, thinly sliced

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