Savoury Lentil and Nut Loaf

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

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