Lentils & Chickpea loaf

Stephania Mitsides

Blogger

Preparation Time:

15 min

Cooking Time:

50 min

Portion(s):

1 Loaf
Category:Oven Dishes | Rice & Pulses | Vegetarian

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17-May-21 15:55:57.58
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Large Chickpeas
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Image Size:L (8256 x 5504), FX
17-May-21 15:46:47.28
Time Zone and Date:UTC+2, DST:ON
Lossless Compressed RAW (12-bit)
Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8D
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
Metering:Matrix
ISO Sensitivity:ISO 125
Device:
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Color Space:Adobe RGB
High ISO NR:OFF
Long Exposure NR:OFF
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Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
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Medium Beans
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Image Size:L (8256 x 5504), FX
17-May-21 15:46:47.28
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Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8D
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
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ISO Sensitivity:ISO 125
Device:
White Balance:Preset manual d-3, 0, 0
Color Space:Adobe RGB
High ISO NR:OFF
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Active D-Lighting:OFF
Vignette Control:Normal
Auto Distortion Control:ON
Picture Control:Studio 
Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
Brightness:
Saturation:Auto
Hue:
Filter Effects:
Toning:
Optimize Image:
Color Mode:
Tone Comp.:
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Large Lentils
bouillons-pasta
Vegetable Bouillon Powder

Ingredients

  • ¼ cup Mitsides Lentils, cooked and drained
  • ¼ cup Mitsides Chickpeas, cooked and drained
  • ⅓ cup Mitsides Medium Beans, cooked and drained
  • 1 red onion, chopped
  • 1 large egg, beaten
  • ½ cup frozen peas, defrosted
  • ¼ cup carrot, grated
  • ½ tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp Mitsides natural vegetable powder
  • 2 Tbsp coriander, chopped
  • ½ cup breadcrumbs
  • 1 tsp turmeric
  • 2 Tbsp olive oil

Method

Preheat the oven to 180°C.

In a food processor add the onion, cumin, garlic powder, vegetable powder and blend until onion is finely chopped. Add the lentils, chickpeas, beans, breadcrumbs, egg and coriander and pulse again until all ingredients are well combined. Add the peas, carrots and olive oil to the mixture and mix gently. Transfer the mixture to a cake tin lined with baking paper and bake in the oven for about 50 minutes. Let it cool before cutting.

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