Lentil and Nut Roast - Lyns

By Ssherahh

Ingredients

• 2/3 C. red lentils
• 1 C. hazelnuts
• 1 C. walnuts
• 1 large carrot
• 2 celery stalks
• 1 large onion
• 4 oz. mushrooms
• 4 Tbs. butter
• 2 tsp. mild curry powder
• 2 Tbs. tomato ketchup
• 2 Tbs. Worcestershire sauce
• 1 egg, beaten
• 2 tsp. salt
• 4 Tbs. fresh parsley, chopped
• 2/3 C. water

Preparation

Step 1

Roast: Soak the lentils for 1 hour in cold water then drain well. Grind the nuts in a blender or food processor fitted with a steel blade until quite fine but not too smooth. Set the nuts aside. Chop the carrot, celery, onion, and mushrooms into small chunks, then pass them through a blender or food processor fitted with a steel blade until they are finely chopped. Fry the vegetables gently in the butter for 5 minutes, then stir in the curry powder and cook for a minute. Cool.

Meanwhile, mix the soaked lentils with the nuts, vegetables, ketchup, Worcestershire sauce, egg, salt, parsley, and water. Grease and line the base and sides of a long 2 lb. loaf pan with waxed paper or a sheet of foil. Press the mixture firmly into the pan and smooth the surface. Preheat the oven to 375 degrees. Bake for about 1-1 1/4 hours until just firm, covering the top with a butter paper or piece of foil if it starts to burn. Allow the mixture to stand for about 15 minutes before you turn it out and peel off the paper. It will be fairly soft when cut as it is a moist loaf.