CONTINENTAL LENTIL AND WALNUT LOAF

People usually find it difficult to guess what this loaf is made n m: the result is tasty and ‘chewy’ and of course it’s packed with protein. It’s nice served hot with roast potatoes, gravy and vegetables — a vegetarian-style Sunday lunch — or cold, 2,ith some mayonnaise or chutney,
6 oz (175 g) continental lentils, 1 onion, 1 peeled and chopped up small, 1 large clove garlic, crushed 2. tablespoons oil teaspoon dried thyme, 4 oz (125 g) walnuts, ground o pulverized in the liquid, 4 oz (125 g) whole wheat, bread crumbs, 1 tablespoon tomato purée, 1 tablespoon chopped fresh, 1 egg, sea salt, freshly ground black pepper
Ingredients used for Walnut Loaf (Serves 4-6 :
Soak the lentils for a few hours, then rinse them and put them a saucepan with enough cold water to cover. Simmer gently for about 40 minutes, until they’re tender, then drain off any liquid.
Prepare q lb (450g) loaf tin by putting a long strip of foil across the bottom and up the two narrow sides; grease Lt generously with butter. Set oven to 375°F (19o°q, mark j Fry the onion and garlic in the oil in a good-sized saucepan for 10 minutes until tender and lightly browned; stir in the thyme and fry for a few seconds, then remove the saucepan from the heat and add the lentils, walnuts, wholewbeat breadcrumbs, tomato puree, parsley and egg.
Mix well, then season with sea salt and freshly ground black pepper. Spoon the mixture into the prepared loaf tin and smooth the top. Cover with a piece of greased foil and bake in the oven for r boat. Leave the loaf to stand in its tin for a minute or two after removing it from the oven, then slip a knife round the edges of the loaf to loosen it and turn it out; strip off the foil. Garnish the top of the loaf with slices of tomato and a sprig of parsley.
Serving Tips for
1. Cut 1 tomato, sliced and serve along with the dish,
2. Serve it with a few sprigs of parsley


The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:

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