Kiz
09-04-05, 10:12 AM
Hazelnut and Lentil Loaf
This recipe is suitable for a: vegetarian or vegan diet
Category: Main Dishes - Other
Ingredients:
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1 tablespoon oil
1 onion, chopped
1-5 cloves of crushed garlic, to taste
1 cup green lentils
2 grated carrots
2 cups water
125g (4oz) hazelnuts, finely chopped
1 cup wholemeal bread crumbs
1 tablespoon soy sauce
4 tablespoons tahini
salt and pepper to taste
2 tablespoons chopped parsley
2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
,
Instructions:
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Heat oil in pan, add onion, fry until soft. Add garlic, carrot, lentils and water and bring to the boil. Cover and simmer for about 40-50 minutes, unitl lentils are becoming tender, stirring occasionally. Take lid of and simmer for another 10 minutes, allowing moisture to escape.
Mix in the nuts, breadcrubms, parsley, thyme, soy sauce, tahini, salt and pepper. Mix thoroughly
Line a 5 cup loaf tin with foil to cover the bottom and long sides. Brush with oil, spoon mixture in, and cover with foil. Bake in a pre-heated moderate oven, 190C (375F) for about 45 to 50 minutes.
Leave in tin for a couple of minutes when you take it out, then loosen it with a knife, and turn out. Serve with a piquant style sauce.
Additional comments:
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You can also use walnuts if you want more omega-3, but I prefer the taste of the hazelnuts. Takes a while to cook but if you make a double batch you will find it freezes and keeps very well.
Serves at least 6.
Adapted and amalgamated from 2 separate loaves in Margaret Fulton's Book of Vegetarian Cooking.
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian or vegan diet
Category: Main Dishes - Other
Ingredients:
-----------------------------------------------------
1 tablespoon oil
1 onion, chopped
1-5 cloves of crushed garlic, to taste
1 cup green lentils
2 grated carrots
2 cups water
125g (4oz) hazelnuts, finely chopped
1 cup wholemeal bread crumbs
1 tablespoon soy sauce
4 tablespoons tahini
salt and pepper to taste
2 tablespoons chopped parsley
2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
,
Instructions:
-----------------------------------------------------
Heat oil in pan, add onion, fry until soft. Add garlic, carrot, lentils and water and bring to the boil. Cover and simmer for about 40-50 minutes, unitl lentils are becoming tender, stirring occasionally. Take lid of and simmer for another 10 minutes, allowing moisture to escape.
Mix in the nuts, breadcrubms, parsley, thyme, soy sauce, tahini, salt and pepper. Mix thoroughly
Line a 5 cup loaf tin with foil to cover the bottom and long sides. Brush with oil, spoon mixture in, and cover with foil. Bake in a pre-heated moderate oven, 190C (375F) for about 45 to 50 minutes.
Leave in tin for a couple of minutes when you take it out, then loosen it with a knife, and turn out. Serve with a piquant style sauce.
Additional comments:
-----------------------------------------------------
You can also use walnuts if you want more omega-3, but I prefer the taste of the hazelnuts. Takes a while to cook but if you make a double batch you will find it freezes and keeps very well.
Serves at least 6.
Adapted and amalgamated from 2 separate loaves in Margaret Fulton's Book of Vegetarian Cooking.
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!