Name: Lentil and nut loaf
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 45.00 ml fresh chillies 573; 2.00 onion chopped; 2.00 carrots finely grated; 225.00 g lentils red; 500.00 ml stock vegetable; 30.00 ml sundried tomatoes chopped, marinated; 30.00 ml chutney; 30.00 ml tomato purée; 150.00 g hazelnuts coarsely chopped; 2.00 eggs large, slighly beaten; sea salt and freshly ground black pepper; 100.00 g cheddar cheese grated; 75.00 g breadcrumbs white; 1.00 lemon zest and juice; 1.00 green pepper small, finely chopped; 20.00 ml fresh basil chopped; tomato sauce; 410.00 g tomatoes chopped; 25.00 ml tomato purée; 1.00 garlic cloves, crushed; 15.00 ml fresh basil chopped; Tabasco sauce a few drops

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Ingredients (22)

45.00 ml	fresh chillies — 573
2.00	onion — chopped
2.00	carrots — finely grated
225.00 g	lentils — red
500.00 ml	stock — vegetable
30.00 ml	sundried tomatoes — chopped, marinated
30.00 ml	chutney
30.00 ml	tomato purée
150.00 g	hazelnuts — coarsely chopped
2.00	eggs — large, slighly beaten
	sea salt and freshly ground black pepper

FILLING

100.00 g	cheddar cheese — grated
75.00 g	breadcrumbs — white
1.00	lemon — zest and juice
1.00	green pepper — small, finely chopped
20.00 ml	fresh basil — chopped
	tomato sauce
410.00 g	tomatoes — chopped
25.00 ml	tomato purée
1.00	garlic — cloves, crushed
15.00 ml	fresh basil — chopped
	Tabasco sauce — a few drops

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Method:

1. Heat the oil in a large saucepan. Sauté the onion for 2 minutes. Stir in the carrot and cook for a further 3 minutes, then add the lentils and stock. Bring to the boil and simmer for 25 minutes, stirring occasionally, until lentils are soft and have absorbed all the liquid. Set aside to cool.
2. Once cool, stir in the tomatoes, chutney, tomato purée, nuts and eggs. Season to taste.
3. FILLING: Mix all the ingredients together. Line the base and sides of a 1,4 litre loaf tin with aluminium foil. Spoon in three quarters of the lentil mixture and spread it over the base and up the sides of the tin. Spoon the filling down the centre and cover with the remaining lentil mixture.
4. Cover with foil and bake in a preheated oven at 200 ºC for 1 hour 20 minutes until firm.
5. Remove the foil from the top and invert the loaf on to a serving platter. Remove the foil lining and serve sliced with tomato sauce.
6. TOMATO SAUCE: Place all the ingredients in a saucepan and bring to the boil. Turn down the heat and simmer for 15 minutes.