LENTIL & NUT LOAF RECIPE

This lentil and nut loaf is the perfect vegetarian main and goes really well with any other vegetable sides you have. It takes a while to make but is definitely worth the time. You can prep it a few days in advance and reheat on christmas day, add any leftovers to salads or freeze it in slices for healthy meals in January.

makes 1x2LB loaf tin (approximately 19 x 12 x 9cm deep)

prep time: 25mins

cook time: 45-55 mins

ingredients:

2 tbsp good quality oil

50g/1/2 a large red onion, finely diced

2 large cloves of garlic, minced

spices - 1/4 tsp ground coriander and smoked paprika

150g/2 carrots, peeled and diced

60g frozen peas

50g lentils, rinsed

1 tbsp balsamic vinegar

herbs - small handful of fresh rosemary, parsley and thyme, chopped finely

300ml vegetable stock (use 1/2 a stock cube)

80g mixed nuts

25g/1 small slice of spelt bread/other bread of choice (you can use the crust)

flax egg - 2 tbsp milled flax seed mixed with 4 tbsp water, stirred & let set for 10 minutes.

salt and pepper to taste

method:

1. firstly prepare all the vegetables and the flaxseed egg and set aside.
2. preheat the oven to 200 degrees
3. blitz the bread and nuts in a food processor to make breadcrumbs and nut flour
4. heat the oil in a large frying pan on a medium-low heat
5. add the onions and cook for 5 minutes
6. add the minced garlic and spices and cook for a further 60 seconds
7. add the carrots, peas, lentils and stock and bring to a gentle simmer. cover and simmer for 10 minutes.
8. when more of the liquid has absorbed, stir in the herbs, vinegar, breadcrumbs and nut flour. then add the flaxseed egg.
9. Stir everything together on a very low heat til it’s all combined. Taste and season to your preference. The mixture should be wet and sticky but not runny. If it seems dry add a splash of water.
10. Pour into a bread tin lined with parchment paper
11. Roast for 45-55 minutes until a fork inserted in the centre comes out clean.
12. Set aside to cool for 15 minutes before placing a chopping board on top and flipping the loaf tin upside down. Slice into 8 thick slices and serve with lots of other seasonal roast vegetables and cranberry sauce. We will be sharing more recipes for these over the next week!