Savoury Nut Loaf is packed full of vegetables, nuts and lentils, it’s filling but not heavy
5 from 5 votes
Prep Time 15 minutesmins
Cook Time 7 hourshrs20 minutesmins
Total Time 7 hourshrs35 minutesmins
Course Main Course
Cuisine British
Servings 4
Calories 474kcal
Ingredients
30millilitres olive oilplus extra for greasing
1onionfinely chopped
1leekfinely chopped
225grams mushroomschopped
2garlic clovescrushed
425gramscan lentilsrinsed and drained
115grams mixed nutssuch as hazelnuts, cashew nuts and almonds, finely chopped
50grams plainall purpose flour
50gramscheese grated sharp Cheddar cheese
1eggbeaten
45-60grams chopped fresh mixed herbs
Salt and ground black pepper
Chives and sprigs of flat leaf parsley to garnish
Instructions
Place an upturned saucer or metal pastry ring in the base of the ceramic cooking pot.
Pour in about 2.5cm/1in hot water and switch on the slow cooker
Lightly grease the base and sides of a 900g/2lb loaf pan or terrine - first making sure it will fit in the slow cooker - and line the base and sides of the tin with baking parchment
Heat the oil in a large pan, add the celery, mushrooms and garlic, then cook for 10 minutes, until the vegetables have softened, do not let them brown.
Remove the pan from the heat, then stir in the lentils, mixed nuts and flour, grated cheese, beaten egg and herbs. Season well with salt and black pepper and mix thoroughly.
Spoon the nut mixture into the prepared loaf tin or terrine, pressing right into the corners. Level the surface with a fork, then cover the tin with a piece of foil. Place the loaf tin in the ceramic cooking pot and pour in enough near-boiling water to come just over halfway up the side of the dish.
Cover the slow cooker with the lid and cook for 3-4 hours or until the loaf is firm to the touch.
Leave the loaf to cool in the tin for about 15 minutes, then turn out on to a serving plate. Serve the loaf hot or cold cut into thick slices and garnished with fresh chives and sprigs of flat leaf parsley.
Notes
I served the nut loaf with a tomato salsa and a Waldorf salad made with chopped celery, apple and pecan nuts.Adapted from 400 Slow Cooker & One-Pot Recipes