Lentil loaf with nuts in tomato sauce

November, 2018

Lentil loaf with nuts in tomato sauce

Ingredients for a 1,5 liter loaf tin:

1 tbsp olive oil
15 g butter
1 large onion
2 sticks celery
2 garlic cloves
200 g pumpkin
1 red pepper
1 large carrot
1 tsp dried oregano
1 tsp smoked paprika
100 g red lentils
2 tbsp tomato purée
300 ml vegetable stock
100 g fresh breadcrumbs
150 g mixed nuts such as walnuts, pecans, hazelnuts or Brazil nuts
3 large eggs
100 g mature cheddar
handful flat-leaf parsley
 
For the tomato sauce:
2 tbsp extra virgin olive oil
2 garlic cloves
1 sprig thyme
400 ml passata
 
Potatoes and mushy peas or other dinner trimmings of your choice

Method:

Heat the oven to 180° C and line the base and sides of a 1,5 liter loaf tin with parchment paper.

Chop the onion, carrot and celery. Heat the olive oil and 15g butter in a large frying pan and cook the chopped vegetables for about 5 mins until beginning to soften.

Chop the pumpkin into cubes and dice the pepper. Mince the garlic stir into the pan along with the pumpkin cubes and red pepper. Cook for a further 10 mins.

Add dried oregano and smoked paprika and cook for just a minute.

Stir in red lentils and tomato purée, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.

Finally, chop the mixed nuts and stir in as well as the fresh breadcrumbs. Lightly beat the eggs and por into the mixture. Add grated cheddar, parsley and season with salt and black pepper.

Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

Meanwhile, to make the sauce, heat the virgin olive oil very gently then add 2 finely sliced garlic cloves and thyme.

Pour in passata and add a pinch of salt and some ground black pepper. Simmer gently for approx. 15 minutes.

Allow the loaf to cool in the tin for about 10 minutes then turn out onto a serving board or plate. Remove the baking parchment and cut into slices and serve with a little of the tomato sauce and dinner trimmings of your choice.

Our star of the recipe: