Lentil and Nut Loaf
This moreish meat free dish is low salt and high protein. A great alternative for dinner with plenty leftover for lunch the following day.
- 75 Minutes
- Moderate
- 6
Ingredients
Red lentils 300 g
Green lentils 150 g
Carrots 300 g
Egg 285 g (approximately 5 medium eggs)
Onion 150 g
Red pepper 150 g
Breadcrumbs 75 g
Cheddar cheese 75 g
Olive oil 50 g
Hazelnuts, roasted 20 g
Pistachios, roasted 20 g
Walnuts, roasted 20 g
Garlic, crushed 15 g
Cumin, ground 10 g
Red chilli 5 g
Instructions
1. Preheat oven to 160 degrees Celsius.
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. When mixed thoroughly, season with salt and pepper.
8. Add the mixture to the loaf tin and bake at 160 degrees Celsius for 45 mins.
