Spicy bean and lentil loaf

2 t olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 celery ribs, finely chopped
2 c cooked red kidney beans
2 c cooked lentils
1 egg
1 carrot
coarsely grated
½ c finely grated aged cheddar cheese
1 c fresh whole wheat bread crumbs
1 T ketchup
1 t each ground cumin, ground coriander and hot chili powder
salt and freshly ground black pepper

Preheat the oven to 3500 . Lightly grease a 9x5x3 inch 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. Place the beans and lentils 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.

Recipe from Vegetarian, the best-ever recipe collection by Linda Fraser; Serves 12