Lentil and Walnut Loaf

Lentil and Walnut Loaf

2 cups dry lentils (presoak for 1-2 hour if time allows)

1 cup walnuts (grinded up)

1 cup lima beans (frozen are fine)

1 large carrot - chopped

2-3 celery sticks - chopped

1 large onion - chopped

½ box mushrooms - chopped

Oil or vegan butter

2 tsp curry powder

2 tbsp ketchup or tomato sauce

2 tbsp soy sauce

2 tsp salt

4 tbsp parsley or cilantro - chopped

Grind the nuts (to chunky not mushy) in a food processor and set in a big bowl.

Soak and then cook the lentils till tender but not mushy.

Heat up the oil or butter and sauté the onion. Add lima beans and chopped vegetables (carrots, celery, and mushrooms) and sauté for about 3-5 minutes.

Pass the sautéed veggie mixture through the food processor, leave it chunky. Place to the bowl with nuts.

Mix in lentils and remaining ingrediences.

Grease a loaf pan or line with a cooking paper and press the mixture in it.

Preheat oven to 375 F/190 C/ Gas 5.

Bake for about 50 minutes to hour.

You can try with a tooth pick if not sticky, it’s done.