Hearty Lentil and Nut Loaf With Piquant Sauce

• 23 cup red lentil, soaked for 1 hour
• 1 cup hazelnuts
• 1 cup walnuts
• 1 large carrot, grated
• 2 stalks celery, grated
• 115 g mushrooms, grated
• 4 tablespoons butter
• 1 teaspoon curry powder
• 1 tablespoon tomato sauce (ketchup)
• 2 tablespoons soy sauce
• 2 eggs, lightly beaten
• 2 teaspoons salt
• 4 tablespoons parsley, chopped
• 23 cup water
• 1 cup natural yoghurt
• 1 tablespoon tomato sauce (ketchup)
• 1 tablespoon honey
• 1 teaspoon ground cumin

1. Preheat oven to 190C.
2. Blend the hazelnuts and walnuts in a foodprocessor until fine.
3. Melt butter and fry the carrot, celery and mushrooms for five minutes.
4. Stir in curry powder and cook for a further minute.
5. Allow to cool.
6. Drain lentils and mix with vegetables, nuts and remaining loaf ingredients.
7. Pour into a loaf tin lined with baking paper (the baking paper should overhang the tin so the ends can be used to cover the loaf if it starts to get too brown).
8. Bake for 1 hr 15 minutes.
9. Mix all Piquant Sauce ingredients together.
10. Allow loaf to cool in tin before turning out and slicing.
11. Serve with Piquant Sauce.

red lentil, hazelnuts, walnuts, carrot, stalks celery, mushrooms, butter, curry powder, tomato sauce, soy sauce, eggs, salt, parsley, water, natural yoghurt, tomato sauce, honey, ground cumin

Taken from www.food.com/recipe/hearty-lentil-and-nut-loaf-with-piquant-sauce-122720 (may not work)