Continental Lentil and Walnut LoafSubmitted by platypipearson
Makes 4 servings
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lots of protein, and a nice alternative at a sunday dinner
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Ingredients
| 6 |
oz green lentils |
| 1 |
onion |
| 1 |
garlic clove |
| 20 |
g butter |
| 1 |
tsp thyme |
| 4 |
oz walnuts |
| 4 |
oz wholewheat breadcrumbs |
| 1 |
tbsp tomato puree |
| 1 |
tbsp parsley |
| 1 |
egg |
| 1 |
tomato |
| 10 |
g butter |
Directions
- soak the lentils for a few hours (use twice the volume of water to lentils)
- put them in a saucepan with enough cold water to cover to cover
- simmer gently for 40 minutes, until they are tender, then drain off any liquid
- prepare a 1lb (450g) loaf tin by placin a foil strip along the bottom and greasing the sides with 10 g of butter
- set the oven to 190 degrees celsius (375 degrees farenheight or mark 5)
- fry the onion and garlic in 20g of butter, until teder and lightly browned, then stir in the thyme and fry for a few seconds longer
- remove the saucepan from the heat and add the lentils, walnuts, breadcrumbs tomato puree parsely and egg
- mix well and season
- spoon misture into the loaf tin and smooth the top
- cover with a peice of greased foil and bake for an hour
- leave the loaf to stand in the tin for a few minutes before
- slipping a knife around the edge to loosen it
- turn out onto a plate and ganish with sliced fresh tomato and a few sprigs of parsley
Categories
Beans, Nuts, Main Dish, Bake, Fry, Vegetarian
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Serving Size 166.6g |
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Amount Per Serving |
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Total Carbohydrates 41.8g 14%
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| Vitamin A 10% |
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Vitamin C 15% |
| Calcium 6% |
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Iron 30% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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