2/3 cup red lentils
1 cup hazelnuts
1 cup walnuts
1 large carrot
2 celery sticks
1 large onion
115 g/4oz mushrooms
4 tbsp butter/ use margarine for vegan
2 tsp mild curry powder
2 tbsp tomato ketchup
2 tbsp worcestershire sauce *check that you're using an anchovie-free sauce*
1 egg, beaten // egg substitute
2 tsp salt
4 tbsp fresh parsley, chopped (It tastes fine without it)
2/3 cup water
1. soak the lentils for 1 hour in cold water then drain well. grind the nuts in a food processor until quite fine but not too smooth. set nuts aside. *pretty much any mix of nuts work, i like using cashews, brazil nuts, walnuts and peanuts* set nuts aside
2. chop the carrot, celery, onion and mushrooms into small chunks, then pass through a food processor or blender until finely chopped.
3. fry the veggies in the butter/margarine for 5 minutes then stir in the curry powder and cook for one minute. cool.
4. meanwhile, mix the soaked lentils with the nuts, veggies, ketchup, worcestershire sauce, egg/egg sub., salt, parsley and water.
5. grease and line the base and sides of a long 2 lb loaf tin with greaseproof paper or a sheet of foil. press the mixture into the tin. preheat the oven to 375 degrees/Gas 5.
6. bake for about 1 - 1 1/4 hours until just firm, covering the top with a butter paper piece or piece of foil if it starts to burn.
7. allow the mixture to stand for about 15 minutes before you turn it out and peel off the paper. it'll be fairly soft when cut since it's a moist loaf.
it tastes great with veggie gravy, and is awesome as a main meal for holiday weekends (thanksgiving etc) when everyone's eating turkey and stuffing and whatnot.