Savoury Lentil and Nut Loaf

Name: Savoury Lentil and Nut Loaf
Yield: Serves 4
Ingredients: chives and sprigs of fresh flat leaf parsley, to garnish; salt and ground black pepper; 45–60 ml/¾ tbsp chopped fresh mixed herbs; 50 g/2 oz/½ cup plain (all-purpose) flour; 50 g/2 oz/½ cup grated mature (sharp) Cheddar cheese; 1 egg, beaten; 1 onion, finely chopped; 1 leek, finely chopped; 30 ml/2 tbsp olive oil, plus extra for greasing; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 225 g/8 oz/3 cups mushrooms, chopped; 115 g/4 oz/1 cup mixed nuts, such as hazelnuts, cashew nuts and almonds, finely chopped; 425 g/15 oz can brown lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This wholesome and nutty lentil loaf is perfect for special occasions. It tastes delicious when served with dollops of spicy fresh tomato sauce.

Ingredients

30 ml/2 tbsp olive oil, plus extra for greasing
1 onion, finely chopped
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Main course
Vegetarian

Method

Lightly grease and line the base and sides of a 900 g/2 lb loaf tin (pan) or terrine with baking parchment.
Preheat oven to