Lentil and nut loaf

Recipe from: 12/1/1997 12:00:00 AM
Ingredients 23
Servings 6
Time 40 minutes

Ingredients

  • 45
    ml
    olive oil
  • 2
    onions, chopped
  • 2
    carrots, finely grated
  • 225
    g
    red lentils
  • 500
    ml
    vegetable stock
  • 30
    ml
    chopped marinated sun-dried tomatoes
  • 30
    ml
    chutney
  • 30
    ml
    tomato purée
  • 150
    g
    hazelnuts, coarsely chopped
  • 2
    large eggs, lightly beaten
  • salt and freshly ground black pepper
  • FILLING
  • 100
    g
    grated Cheddar cheese
  • 75
    g
    fresh white breadcrumbs
  • 1
    lemon (grated rind and juice)
  • 1
    small green pepper, finely chopped
  • 20
    ml
    freshly chopped basil (or a quarter as much dried)
  • TOMATO SAUCE
  • 410
    g
    chopped tomatoes
  • 25
    ml
    tomato purée
  • 1
    clove garlic, crushed
  • 15
    ml
    freshly chopped basil (or a third as much dried)
  • few drops Tabasco sauce
 

Method

1 hour 20 minutes
 
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.
 

Read more on: pulses  |  bake
 

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