Hearty Lentil and Nut Loaf With Piquant Sauce |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I got this receipe from a cooking class at my local vegetarian restaurant. This is so delicious, I just had to share it. Ingredients:
2/3 cup red lentil, soaked for 1 hour |
1 cup hazelnuts |
1 cup walnuts |
1 large carrot, grated |
2 stalks celery, grated |
115 g mushrooms, grated |
4 tablespoons butter |
1 teaspoon curry powder |
1 tablespoon tomato sauce (ketchup) |
2 tablespoons soy sauce |
2 eggs, lightly beaten |
2 teaspoons salt |
4 tablespoons parsley, chopped |
2/3 cup water |
1 cup natural yoghurt |
1 tablespoon tomato sauce (ketchup) |
1 tablespoon honey |
1 teaspoon ground cumin |
Directions:
1. Preheat oven to 190°C.
2. Blend the hazelnuts and walnuts in a foodprocessor until fine.
3. Melt butter and fry the carrot, celery and mushrooms for five minutes. Stir in curry powder and cook for a further minute.
4. Allow to cool.
5. Drain lentils and mix with vegetables, nuts and remaining loaf ingredients.
6. 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.
7. Mix all Piquant Sauce ingredients together.
8. Allow loaf to cool in tin before turning out and slicing. Serve with Piquant Sauce.
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