Lentil And Nut Roast

• 5 oz (2/3 cup) red lentils
• 4 oz (1 cup) hazelnuts
• 4 oz (1 cup) walnuts
• 2 oz butter
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 4 oz mushrooms, chopped
• 2 tsp curry powder
• 2 tbsp ketchup
• 2 tbsp vegetarian vegetarian worcestershire sauce
• 1 egg, beaten
• 2 tsp salt
• 4 tbsp chopped flat leaf parsley
• 2/3 cup water
• Vegetarian Gravy (see recipe) to serve

1. 1- Soak the lentils for 1 hour in col water to cover, then drain well. Grind the hazelnuts and walnuts together in a food processor until fine but not a paste. Set aside.
2. 2- Melt the butter in a frying pan. Add the vegetables and saute over a medium heat for about 5 minutes, until softened. Add the curry powder.
3. 3- Combine the lentils, nuts, vegetables, ketchup, worcestershire sauce, egg, salt, parsley and water.
4. 4- Grease a loaf tin and line it with greaseproof paper. Press the lentil mixture into the prepared tin and smooth the top.
5. 5- Preheat the oven 375u0b0. Bake the roast for about 1 and 1/4 hours, until just firm. Cover with a sheet of aluminum foil.
6. 6- Let the roast rest for 15 minutes before turning it out to a serving platter and peeling off the paper. Serve immediately with Vegetarian Gravy.

red lentils, hazelnuts, walnuts, butter, carrot, celery stalks, onion, mushrooms, curry powder, ketchup, vegetarian vegetarian, egg, salt, flat leaf parsley, water, vegetarian

Taken from www.epicurious.com/recipes/member/views/lentil-and-nut-roast-50013592 (may not work)