30 minutes preparation and 1hr 5 min cooking time.
Spray olive oil or rapeseed oil
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
5 tbsp tomato purée
300ml vegetable stock
100g fresh wholemeal breadcrumbs
150g Brazil nuts, chopped to small chunks
3 large eggs, lightly beaten
100g low fat mature cheddar, grated
handful flat-leaf parsley, finely chopped
Method
Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
Cook 1 finely chopped large onion and 2 finely chopped celery sticks in spray oil for about 5 mins until beginning to soften.
Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
Finally, stir in 100g fresh breadcrumbs, 150g chopped nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve. Portions can also be frozen.
Serve with a tomato sauce made from passata and garlic.
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