Savory Nut Loaf
Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 1 onion, chopped
- 1 leek, chopped
- 2 celery ribs, finely chopped
- 8 ounces 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
Instructions
Preheat oven to 375F. Lightly grease the bottom and sides of 9x5x3 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 surface. 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.
