Lentil and Nut Loaf
This moreish meat free dish is low salt and high protein.
- 1 h 10 min
- Easy
- 6 Portions
Ingredients
Green Lentils 150 g
Red Lentils 300 g
Carrots 300 g
Onion 150 g
Red Pepper 150 g
Olive Oil 50 g
Garlic (crushed) 15 g
Red Chilli 5 g
Cumin (ground) 10 g
Breadcrumbs 75 g
Cheddar Cheese 75 g
Hazelnuts (roasted) 20 g
Pistachios (roasted) 20 g
Walnuts (roasted) 20 g
Eggs 285 g (5 units)
Instructions
1. Preheat oven to 160C.
2. Grease a 2 pound loaf tin and line with grease proof paper.
3. Boil the green and red lentils in separate pots until split. Approximately 12-14 minutes for the green lentils, 8 minutes for the red lentils.
4. Drain and place in a mixing bowl.
5. Dice all the vegetables and mix with oil, garlic, chilli and cumin.
6. Combine with the lentils, adding the breadcrumbs, cheese, nuts and eggs.
7. Add the mixture to the loaf tin and bake at 160C for 45 minutes.
