Directions:
- Preheat oven to 190°C.
- Blend the hazelnuts and walnuts in a foodprocessor until fine.
- Melt butter and fry the carrot, celery and mushrooms for five minutes. Stir in curry powder and cook for a further minute.
- Allow to cool.
- Drain lentils and mix with vegetables, nuts and remaining loaf ingredients.
- Pour into a loaf tin lined with baking paper (the baking paper should overhang the tin so the ends can be used to cover the loaf if it starts to get too brown). Bake for 1 hr 15 minutes.
- Mix all Piquant Sauce ingredients together.
- Allow loaf to cool in tin before turning out and slicing. Serve with Piquant Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.67 Kcal (1983 kJ) | ||
| Calories from fat | 301.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.48g | 52% | |
|---|---|---|---|
| Cholesterol | 74.91mg | 25% | |
| Sodium | 1244.3mg | 52% | |
| Potassium | 676.9mg | 14% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 11.38g | 46% | |
| Protein | 17.25g | 35% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.4mg | 25% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 211.82 Kcal (887 kJ) | ||
| Calories from fat | 134.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 52% | |
|---|---|---|---|
| Cholesterol | 33.5mg | 25% | |
| Sodium | 556.43mg | 52% | |
| Potassium | 302.7mg | 14% | |
| Total Carbs | 11.44g | 9% | |
| Sugars | 2.83g | 25% | |
| Dietary Fiber | 5.09g | 46% | |
| Protein | 7.71g | 35% | |
| Vitamin C | 3.6mg | 13% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2mg | 25% | |
| Calcium | 37.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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