Festive Lentil and Nut Roast

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115g/4 oz/2/3 cup red lentils

115g/4 oz/1 cup hazelnuts

115g/4 oz/1 cup walnuts

1 large carrot

2 celery sticks

1 large onion, sliced

115g/4 oz mushrooms

50g/2oz/4 tbsp. butter

2 tsp.mild curry powder

2 tbsp.tomato ketchup

2 tbsp. Worcestershire sauce

1 egg, beaten

4 tbsp.fresh parsley, chopped

150ml/1/4 pint/2/3 cup water

soak the lentils for 1 hour in cold water then drain well. Grind the nuts in a food processor 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 food processor or blender until they are quite finely chopped.

Fry the vegetables gently in the butter for 5 minutes then stir in the curry powder and cook for a minute. Cool.

Mix the lentils with the nuts, vegetables and remaining ingredients.

Grease and line the base and sides of a long loaf tin with graseproof paper or sheet of foil. Press the mixture into the tin. Preheat the oven to 190°C/375°F/ Gas 5.

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.