SPICY BEAN AND LENTIL LOAF An appetizing, high-fiber savory loaf, ideal for brown-bag lunches. 2 teaspoons olive oil 1 onion, finely chopped 1 garlic clove, crushed 2 celery ribs, finely chopped 14-ounce can red kidney beans 14-ounce can lentils 1 egg 1 carrot, coarsely grated 1/2 cup finely grated aged Cheddar cheese 1 cup fresh whole-wheat bread crumbs 1 tablespoon tomato paste 1 tablespoon ketchup 1 teaspoon each ground cumin, ground coriander and hot chili powder Salt and freshly ground black pepper Salad, to serve

Preheat the oven to 350°F. Lightly grease a 9 x 5 x 3-inch (8-cup) loaf pan.
Heat the oil in a saucepan, add the onion, garlic and celery and cook gently for 5 minutes, stirring occasionally. Remove the pan from the heat and cool slightly.
Rinse and drain the beans and lentils. Place in a blender or food processor with the onion mixture and egg and process until smooth.

Transfer the mixture to a bowl, add all the remaining ingredients and mix well. Season with salt and pepper.

Spoon the mixture into the prepared pan and level the surface. Bake for about 1 hour, then remove from the pan and serve hot or cold in slices, accompanied by a salad.

Serves 12.

[Best-Ever Vegetarian, Linda Fraser]