Lentil Nut Roast
100 g dried red lentils
40 g hazelnuts
40 g walnuts
40 g cashew nuts
1 large carrot
2 celery stalks
1 onion, chopped
200 g mushrooms
1 tsp olive oil
1 tsp mild curry powder
pepper to taste
2 eggs
1 tsp Maldon salt
2-3 tbsp fresh parsley
100 g mozzarella cheese, grated
Place the lentils in boiling water and let them soak for 30 minutes or until they soften. Drain the water from the lentils.
Grind the nuts and mix them with the softened lentils.
Chop the vegetables finely and sauté them in oil for a few minutes. Once the vegetables are soft, season with curry powder, salt and pepper. Sauté for another minute. Let the vegetables cool before combining them with the other ingredients.
Add the mozzarella cheese and eggs to the mixture and stir well. Transfer the mixture to a well-greased loaf pan, or line the pan with parchment paper to easily remove the nut roast in one piece after baking.
Bake for 60-80 minutes at 190°C. Let it rest in the pan for a few minutes after baking.
Serve with coconut mushroom sauce.