Categories
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Lentil and Nutty Nut Loaf |
Yield:6
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INGREDIENTS: |
1 cup |
hazelnuts |
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1 cup |
walnuts |
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1 |
large carrot |
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2 |
celery sticks |
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1 |
large onion |
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1 1/2 cups |
fresh mushrooms |
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1/4 cup |
butter, plus extra for greasing |
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1 |
egg, beaten |
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4 tbsp |
chopped fresh parsley |
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2/3 cup |
water |
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1/2 cup |
red lentils |
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2 tsp |
mild curry powder |
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2 tbsp |
tomato ketchup |
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2 tbsp |
vegetarian Worcestershire sauce |
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2 tsp |
salt |
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DIRECTIONS:
- Cover the lentils with cold water and soak for 1 hour. Grind the nuts in a food processor, then place them in a large bowl. Coarsely chop the carrot, celery, onion and mushrooms, add to the food processor and process until finely chopped.
- Heat the butter in a large pan. Add the vegetables and fry gently over a low heat, stirring occasionally, for 5 minutes. Stir in the curry powder and cook for 1 minute more. Remove from the heat and set aside to cool.
- Drain the lentils and stir them into the ground nuts. Add the vegetables, ketchup, vegetarian Worcestershire sauce, egg, salt, chopped parsley and water.
- Preheat the oven to 375`F. Grease a 2 1/4 lb loaf tin (pan) and line with baking parchment or foil. Press the mixture into the tin.
- Bake for 1-1 1/4 hours, until just firm, covering the top with foil if it starts to burn. Leave to stand for 15 minutes, turn out, and peel off the paper. Serve immediately in slices.
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