Nut Lentil Loaf!

Not at all meant to be a meat loaf "replacement", this loaf is crunchy but moist, flavourful as well as being healthy and protein-rich.

The first nut loaf I ever had was baked by Maggie, mother of my vegetarian best friend. This recipe is looooosely based on that, as we both used nuts, but as it was the holidays I had a copious amount of delicious ingredients to choose from as you will see in the recipe.

Great with potatoes and mushroom or vegetable broth gravy, this loaf is so warm and welcoming this time of year.

• 1 cup red lentils
• 14 chestnuts
• 100 g cashews (a 2 hand handful) 
• 100 g walnuts
• 50 g almonds (a 1 hand handful)
• large onion
• 3 cloves of garlic, crushed
• 5 brown mushrooms (what I had)
• 5 full swiss chard leaves (stalks removed)
• 3 sage leaves, minced
• leaves from 3 thyme sprigs
• 1 tbsp. Mrs. Dash (or other seasoning blend)
• 1/2 tsp. cayenne pepper
• 2 tsp. worcestershire sauce
• 1 tbsp. tomato paste
• 1 egg

Cook lentils according to bag directions, set aside. 

Slash chestnut shells in an X and add to a pot of cold water. Bring water to a boil and simmer for ten minutes, when cool enough to handle, peel shells from chestnuts revealing a yellow brain-like nut. Pop all of them back into the water and continue to simmer for 10-15 minutes or until you can squash them. 

Chop other nuts to desired size and toast in a 350 F oven, checking often, until fragrant. 

In the meantime, add chopped onion, garlic and mushrooms to a saute pan over medium heat, cook for 8 minutes or until onions are translucent. Add Mrs. Dash, cayenne, worcestershire, tomato paste, salt and pepper and stir fry for 3 minutes, coating veg. 

Add vegetables, chopped nuts, mashed chestnuts and the egg to the bowl with lentils and stir to combine.

Scrape mixture in a greased, parchment paper, greased loaf tin and bake at 375 F for an hour, smother in a vegetarian gravy and enjoy!