JOANNES LENTIL &NUT LOAF @PEBBLES CAFE
A very easy receipe with a little bit of rumbling in the store cupboard. This served with Gjams Autumn Chutney is really delish. You have a healthy and tasty veggie dish.You can serve this with a little salad of grated carrott with sesame seeds & pine nuts and tossed in a little lemon juice with ruby gratefruit and soft cheese say goats or I like cream cheese broken into little teaspoon sizes. Off you go and enjoy.
Lentil and Nut Loaf
- 2oz puy lentils
- 12oz red/orange lentils
- 2oz butter
- 1 large onion, finely diced
- 2 large carrots,finely diced
- 3 sticks of celery, finely diced
- 6 cloves of garlic, crushed
- 1/2 fresh red chilli, deseeded and finely diced
- 2 heaped tablespoons of ground cumin
- 3oz fresh breadcrumbs
- 5oz grated mature cheddar
- 4oz chopped roasted nuts, like peanuts, hazelnuts, pistachios or pinenuts.
- 6 free range eggs
Cook lentils in separate pans, cover with cold water and cook until they begin to split. puy lentils about 12 mins, orange lentils 8 mins. Drain and put into your mixing bowl.
Melt butter in a large saucepan and then add all the diced vegetables, garlic, chilli and cumin. Cook over medium heat for about 5 mins. Remove from heat and add to lentils with the breadcrumbs, cheese, nuts and eggs. Mix thoroughly, then season to taste. Then place mixture into a lined 2lb loaf tin and bake in a pre-heated oven 170c/325f/gas mark3 for 45 mins, until firm to touch. Turn out of tin and slice to serve. this can be eaten hot or cold. Chutney or relish is a good accompaniment.
