Walnut & Lentil Roast

Walnut & Lentil Roast - serves 6

1 tbsp oil
1 chopped onion
1 clove crushed garlic
2 sliced celery sticks
175 g (6 oz) green lentils
450 ml (0.75 pint) water
125 g (4 oz) ground walnuts
50 g (2 oz) wholewheat breadcrumbs
2 tbsp parsley
1 tabsp soy sauce
1 beaten egg
salt & pepper

Heat oil in a pan, fry onion until soft. Add garlic, celery, lentils and water and bring to boil. Cover and simmer for 1 hour. Remove lid at the end if necessary to allow excess water to evaporate.

Mix in the walnuts, breadcrumbs, parsley, soy sauce, egg and season to taste. Mix thoroughly.

Line a loaf tin (500g/1lb) with foil and brush with oil. Spoon the mixture into tin, cover with foil and bake in pre-heated oven 190°C (375°F, Gas Mark 5) for about 50 minutes.

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