Pumpkin, Lentil and Tomato Loaf Recipe

How to make Pumpkin, Lentil and Tomato Loaf


  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Make your own tahini dressing by lightly pan-frying sesame seeds, on low heat, for 4-5 minutes until lightly coloured. Place sesame seeds in blender. Add 4 tablespoons of olive oil. Purée until smooth and creamy. If too thick in consistency, add extra tablespoon of oil. Scrape into a bowl and season with salt. Taste test for seasoning. Can be stored in an airtight container in the fridge for up to 6 months.
  3. Put the chia seeds in a small bowl along with the almond milk and allow to rest.
  4. Peel, halve and finely chop the red onion. Wipe the celery and finely chop. Chop the butternut pumpkin into small chunks. Peel and finely chop the garlic.
  5. In a large frying pan, heat the olive oil and sauté the onion, celery, garlic and pumpkin for about 10 minutes on a low heat, until the pumpkin is tender.
  6. Transfer to a large mixing bowl.
  7. Chop the cashew nuts and add to the bowl. Add the brown lentils and the quinoa.
  8. Add the tomato paste and the almond milk mixture. Dollop in 2 tablespoons of tahini. Mix together, season with season with salt and pepper and mix well. Season further or add more tahini as per your tastes.
  9. Put into the loaf tin. Cover the top with some foil and bake in the oven for 45 minutes.
  10. Allow to cool for a few minutes before turning out.

Tip: Tahini dressing can be stored in the fridge, in an airtight container. Or you can drizzle over warm loaf slices.