Lentil and nut roast

Ingredients

115g/ 4oz/ 1/2 cup red lentils

115g/ 4oz/ 1 cup hazelnuts

115g/ 4oz/ 1 cup walnuts

1 large carrot

2 celery sticks

1 large onion/ sliced

115g/ 4oz/ mushrooms

50g/ 2oz/ 4tbsp butter

 2tsp mild curry powder

2 tsp tomato ketchup

 2 tsp soy sauce

1 egg beaten

 2 tsp salt

4 tbsp fresh parsley/ chopped

150ml/ 1/4 pint/ 2/3 cup water

Preheat the oven to 190C/ 375F/ gas 5

Method

1 Soak the lentils for 1 hour in cold water then drain well. Grind the nuts in a food processor until quite fine but not too smooth. Set the nuts aside.

2 Chop the carrot, celery, onion, and mushrooms into small chunks, then pass them through a food processor or blender until they are quite finely chopped.

3 Fry the vegetables gently in the butter for 5 mins then stir in the curry powder and cook for 1 min.

4 Mix the lentils with the nuts, vegetables and remaining ingredients.

Grease and line the base and sides of a long 1kg/ 2lb loaf tin with greaseproof paper or a sheet of foil. Press the mixture into the tin.

6 Bake for about 1-1 1/4 hours until just firm, covering the top with a piece of foil if it starts to burn. Allow to stand for 15 mins before turning out onto a serving plate. It will be fairly soft when cut as it is a moist loaf.