Ingredients
5 oz (2/3 cup) red lentils
4 oz (1 cup) hazelnuts
4 oz (1 cup) walnuts
2 oz butter
1 large carrot, chopped
2 celery stalks, chopped
1 large onion, chopped
4 oz mushrooms, chopped
2 tsp curry powder
2 tbsp ketchup
2 tbsp vegetarian vegetarian worcestershire sauce
1 egg, beaten
2 tsp salt
4 tbsp chopped flat leaf parsley
2/3 cup water
Vegetarian Gravy (see recipe) to serve
Preparation
1- Soak the lentils for 1 hour in col water to cover, then drain well. Grind the hazelnuts and walnuts together in a food processor until fine but not a paste. Set aside. 2- Melt the butter in a frying pan. Add the vegetables and sauté over a medium heat for about 5 minutes, until softened. Add the curry powder. 3- Combine the lentils, nuts, vegetables, ketchup, worcestershire sauce, egg, salt, parsley and water. 4- Grease a loaf tin and line it with greaseproof paper. Press the lentil mixture into the prepared tin and smooth the top. 5- Preheat the oven 375º. Bake the roast for about 1 and 1/4 hours, until just firm. Cover with a sheet of aluminum foil. 6- Let the roast rest for 15 minutes before turning it out to a serving platter and peeling off the paper. Serve immediately with Vegetarian Gravy.
