- Savory Nut Loaf 1 tbsp olive oil, plus extra for greasing
1 onion, chopped
1 leek, chopped
2 celery ribs, finely chopped
8 oz mushrooms, chopped
2 garlic cloves, crushed 15-oz can lentils, rinsed and drained
1 cup mixed nuts (hazelnuts, cashews, almonds), finely chopped
1/2 cup all-purpose flour
1/2 cup grated aged Cheddar
1 medium egg, beaten
3-4 tbsp chopped fresh mixed herbs (basil, thyme and oregano)
salt and freshly ground pepper
chives and sprigs of flat-leaf parsley to garnish
375F. Lightly grease the bottom and sides of
loaf pan and line with wax paper.
Heat the oil in a large saucepan, add the chopped onion, leek,
celery and mushrooms and the crushed garlic, then cook gently for 10 minutes, until the vegetables have softened, stirring occasionally.
Add the lentils, mixed nuts, flour, grated cheese, egg and herbe.
Season with salt and pepper and mix thoroughly.
Spoon the nut, vegetable and lentil mixture into prepared loaf pan,
making sure that it is pressed into the corners, and level the
Bake, uncovered, for 50-60 minutes, or until the nut loaf is lightly
browned on top and firm to the touch.
Cool the loaf slightly in the pan, then turn out unto a serving
plate. Serve hot or cold, cut into slices and garnished with chives
and flat-leaf parsley.