LENTIL & VEGETABLE NUT ROAST

Lentils are a great source of are relatively quick and easy to prepare They readily absorb flavours and are very nutritious

1/3 cup red lentils

½ cup green lentils

1 ½ cups of vegetable stock

1 bay leaf

2 teaspoons olive oil

1 onion finely chopped

1 stick of celery finely chopped

1 clove of garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

125 g mushrooms

1 red capsicum deseeded finely chopped

125 g (1 ½ cups) of whole grain breadcrumbs

55 g hazelnut meal

2 egg whites

2 tablespoons of coriander

Juice and zest of half a lemon

Salt and freshly ground pepper

45 g hazelnuts lightly toasted, skinsremoved & chopped

• · Wash lentils and place in alarge saucepan with the stock and bay leaf.
• · Bring to the boil, then reduce the heat andsimmer for 20 to 30 minutes or until lentils are soft and the liquid isabsorbed
• · Pre heat oven at 108 C (350 F)
• · Line I litre loaf tin withbaking paper.
• · Sauté onion and celery untilsoftened
• · Add the garlic, ground corianderand cumin and cook for about a minute , until fragrant
• · Add mushrooms and capsicums andcook for a further 2 minutes
• · Remove the bay leaf form thelentils and add the lentils to the pan to combine with the vegetables
• · Add breadcrumbs lemon zest andjuice crumbs hazel nut meal, egg whites chopped coriander and season
• · Spoon the mixture into the loafpan , sprinkle with chopped hazel nuts and bake for 30 to 40 minutes or untilfirm to touch and golden brown
• · Remove from oven and allow to cool in tin forabout 10 minutes before turning out.
• · Serve in slices hot or cold.With salsa