Lentil and Nut Roast

Vegetarian Haute Couture

0.6 cup   Red Lentils
1 cup 250 ml   Hazelnuts, chopped finely
1 cup 250 ml   Walnuts, diced
1 large   Carrot, peeled and grated
2   Celery Sticks, finely chopped
1 large   Onion, diced
0.5 cup 125 ml   Mushrooms, diced
0.25 cup 60 ml   Butter
2 tsp 10 ml   Curry Powder
2 tbsp 30 ml   Ketchup
2 tbsp 30 ml   Worcestershire Sauce
1   Egg
1 tsp 5 ml   Salt
1 tsp 5 ml   Freshly cracked pepper
3 tbsp 45 ml   Parsley, finely chopped
1. Finely chop the nuts and dice the vegetables. Set the nuts aside in a large bowl. Heat the butter in a medium saucepan, then saute the veggies for about 5 minutes and remove from the heat.

2. Mix the lentils, nuts, veggies together in a large bowl with the spices, parsley, worcestershire and egg. Mix until well blended and mold into a loaf tin.

3. Bake for an hour to an hour and fifteen minutes. It should be browned on the top and slightly firm to the touch. This loaf is lovely with yams or sweet potatoes and a lightly steamed green vegetable such as spinach or broccolini.