Nut Loaf
I have wanted to try a nut loaf recipe for ages as I love a good nut loaf if I am out for lunch somewhere with a great home cooked menu.
After playing around with a few recipes this is the one I enjoyed the most. You can’t really go wrong with it … simple ingredients and easy method! One to try!
Ingredients
A good knob of butter
1tbsp olive oil
1 big onion finely chopped
2-3 garlic cloves crushed
1 red pepper finely diced
2 medium carrots grated
2 sticks of celery finely chopped
180g chestnut mushrooms finely chopped
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
100g fresh breadcrumbs
300mls vegetable stock
150g mixed nuts and seeds (brazil, pecans, hazelnuts, walnuts, sunflower seeds - I actually toasted them too!)
100g cheddar cheese grated
3 eggs
Handful of parsley finely chopped
Method
Preheat oven to 180 (160 for fan oven) degrees Celsius. Line a loaf tin with baking paper. Heat butter and olive oil in a frying. Add onion and celery and cook for five minutes on a medium heat. Stir in garlic and mushrooms and cook for another 10 minutes. Stir in red pepper and carrot and cook for another 2 minutes. Add oregano and smoked paprika and stir well. Add red lentils and tomato purée and stir. Add vegetable stock and simmer over a low heat for about 25 minutes until all the liquid is absorbed. Let it cook and then add breadcrumbs, cheese, parsley and a pinch of salt and freshly ground pepper. Spoon into the prepared tin and press down on the surface. Cover the tin with tin foil and bake for 30 minutes with the foil on and a further 20 minutes with the foil off.
Enjoy!
