Alive and Cooking
 

Nut Loaf

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  •  50 g dried cranberries 
  • 20 g macadamias, roughly chopped
  • 20 g almonds, roughly chopped
  • 20 g pecans, roughly chopped
  • 4 spring onions, finely chopped
  • 2 sticks celery, finely chopped
  • 300 g pie lentils 
  • 1/2 cup grated parmesan 
  • 4 eggs, whisked
  • 1/2 glass red wine 
  • Salt and pepper 

Preheat oven to 180 degrees. 

In a pan with a good splash of oil, fry the spring onion and celery until soft. Tumble in the lentils, pour in the wine, a pinch of salt and pepper, enough water to cover, bring to the boil and simmer for 30 mins. Allow to cool, then combine the lentil mixture with the nuts, parmesan and eggs. Stir to combine, pour into a baking tin and bake for 25 mins. 

Serves 5 

Nut Loaf