- 3 tbsp extra virgin olive oil
- 1 large onion, peeled and finely chopped
- 2 sticks celery, leaves trimmed and sliced
- 2 garlic cloves, peeled and sliced
- 200g button mushrooms, sliced
- 1 capsicum, grated
- 1 large carrot, skin on, grated
- 1 tbsp smoked paprika
- 100g red lentils
- 2 tbsp tomato paste
- 1 cup reduced salt vegetable stock
- 100g wholegrain breadcrumbs
- 150g hazelnuts
- 3 large eggs, lightly beaten
- 130g mature cheddar, grated
Christmas nut loaf
Serves: 10
Prep: 20
Cook: 60
Ingredients
Method
Step 1
Heat the oven to 180C and line a loaf pan with baking paper.Step 2
Heat olive oil in a large frying pan and cook onion and celery for 5 minutes or until beginning to soften.Step 3
Stir in garlic and mushrooms and cook for a further 10 minutes.Step 4
Add capsicum and carrot and cook for 3 minutes then add smoked paprika and cook for another minute.Step 5
Add lentils and tomato paste and cook for about a minute, then add stock and simmer over a medium heat until all the liquid has been absorbed and the mixture is pretty dry. This takes about 15-20 minutes, depending on how high you have your stove. Set aside to cool.Step 6
Place cooled mixture into a bowl and add breadcrumbs, hazelnuts, eggs, cheese and a big pinch of salt and pepper to taste.Step 7
Stir to mix very well then spoon the mixture into the loaf tin and press down firmly to evenly compact and smooth the top.Step 8
Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 30 minutes until quite firm when pressed.Step 9
Allow the loaf to cool in the tin for about 10 minutes then turn out onto a serving board or plate to slice. It actually slices better the colder it is so you can bake it a day ahead, let it go cold, slice and reheat the next day for serving.Step 10
Serve with gravy and your favourite trimmings!
Tips
- You can chop/slice/grate all vegetables in a food processor
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