This vegetarian dish can be served hot or cold as part of a festive feast or on meatless Mondays.
115 g red lentils
100 g hazelnuts, roasted and shelled
100 g walnuts
1 large carrot
2 celery sticks
1 large onion
125 g mushrooms
25 g butter
10 ml mild curry powder
30 ml tomato sauce
30 ml Worcestershire sauce
1 large egg, beaten
10 ml salt
60 ml fresh parsley, finely chopped
Roasted Vegetables
2 medium red or white onions, sliced into rings
1 large red pepper, cut into 2 x 2 cm chunks
500 g baby marrow, cut diagonally into 1 cm slices
10 ml olive oil
salt & freshly ground black pepper
home-made basil or sweet red pepper pesto (optional)
- Pre-heat the oven to 200 °C and line one large or two smaller baking trays with Wizbake baking sheet(s).
- Soak the lentils in cold water for one hour.
- In the mean time, prepare the vegetables for roasting.
- Place the vegetables in a single layer in a roasting pan. Use two roasting pans if necessary.
- Add the oil and mix well to coat all the vegetables.
- Roast the vegetables for 10 to 20 minutes, stirring often.
- In the mean time, drain the lentils and set it aside.
- Process the nuts briefly in a food processor using the pulse action or chop coarsely. Add the nuts to the lentils and set it aside.
- Process the carrot, celery, onion and mushrooms briefly in a food processor using the pulse action or chop finely.
- Melt the butter in a saucepan and stir-fry the vegetables for five minutes. Add the curry powder and cook for another minute. Set aside to cool.
- When the roasted vegetables are ready, remove the baking tray(s) from the oven and turn the oven temperature down to 190°C.
- Season the vegetables to taste with salt and pepper (or other spices) and mix well. Stir in 1 to 2 tablespoons of pesto and mix well.
- Transfer the vegetables to a serving dish and serve it hot or at room temperature as a vegetable side dish with the lentil dish.
- Add the stir-fried vegetables to the lentils and add the tomato sauce, Worcestershire sauce, egg, salt and parsley.
- Grease and the base and sides of a rectangular ovenproof dish (10 cm x 20 cm) or a medium loaf tin with butter or non-stick cooking spray and press the mixture into the dish or tin.
- Bake for about 1 hour until just firm, covering the top with a piece of foil if it starts to brown to much.
- If using a bread pan, allow it to stand for about 15 minutes before you turn it out. It will be fairly soft when cut, as it is a moist loaf. If using an ovenproof dish, serve from the dish.
Notes
- The roasted vegetables can also be prepared on its own and mixed with macaroni or couscous as a warm side dish or cold as a salad. Add a handful of finely chopped fresh herbs and mix well.
- The lentil loaf can be stored in the fridge for up to five days.
Serves 6 to 8
