Pre-heat the oven to 180°c/gas 4 and line a loaf tin with parchment paper.
Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek until they start to soften. Add the mushrooms and cook for around 10 minutes.
Add the red pepper, carrot and paprika and cook for a few more minutes.
Add the lentils, tomato puree, rosemary, thyme and stock and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.
Mix in the breadcrumbs, cheese, nuts and eggs. Season and add the parsley and chives.
Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and firm.
Allow the nut loaf to cool slightly in the tin, then turn out to slice.
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You will need
Olive oil 1 tbsp
Butter 50g
Onion 1 large, finely chopped
Garlic 2 cloves, finely chopped
Celery 2 sticks, finely chopped
Leek 1, finely chopped
Button mushrooms 200g, finely chopped
Red pepper 1, finely diced
Carrot 1, grated
Smoked paprika 1 tsp
Puy lentils 100g
Tomato puree 2 tbsp
Fresh rosemary and thyme 1 sprig, chopped leaves
Vegetable stock 250ml
Fresh breadcrumbs 100g
Davidstow cheddar 100g, grated
Mixed nuts 150g, chopped
Eggs 3
Parsley and chives
Method
Pre-heat the oven to 180°c/gas 4 and line a loaf tin with parchment paper.
Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek until they start to soften. Add the mushrooms and cook for around 10 minutes.
Add the red pepper, carrot and paprika and cook for a few more minutes.
Add the lentils, tomato puree, rosemary, thyme and stock and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.
Mix in the breadcrumbs, cheese, nuts and eggs. Season and add the parsley and chives.
Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and firm.
Allow the nut loaf to cool slightly in the tin, then turn out to slice.
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Pre-heat the oven to 180°c/gas 4 and line a loaf tin with parchment paper.
Heat the oil and butter in a large frying pan and cook the onion, garlic, celery and leek until they start to soften. Add the mushrooms and cook for around 10 minutes.
Add the red pepper, carrot and paprika and cook for a few more minutes.
Add the lentils, tomato puree, rosemary, thyme and stock and simmer until most of the liquid has been absorbed and the mixture is fairly dry. Allow to cool.
Mix in the breadcrumbs, cheese, nuts and eggs. Season and add the parsley and chives.
Put the mixture in the tin and push down into the corners and pat down the top. Cover with tin foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until golden and firm.
Allow the nut loaf to cool slightly in the tin, then turn out to slice.
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