Hearty Lentil And Nut Loaf With Piquant Sauce Recipes

Steps:

• Preheat oven to 190°C.
• Blend the hazelnuts and walnuts in a foodprocessor until fine.
• Melt butter and fry the carrot, celery and mushrooms for five minutes. Stir in curry powder and cook for a further minute.
• Allow to cool.
• Drain lentils and mix with vegetables, nuts and remaining loaf ingredients.
• Pour into a loaf tin lined with baking paper (the baking paper should overhang the tin so the ends can be used to cover the loaf if it starts to get too brown). Bake for 1 hr 15 minutes.
• Mix all Piquant Sauce ingredients together.
• Allow loaf to cool in tin before turning out and slicing. Serve with Piquant Sauce.

Steps:

• mix all ingredients with a wire whisk in a mixing bowl.
• my father and i both like to make extra sauce to dip the meat and is also very good on baked potatoes.

Steps:

• Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
• Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
• Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
• Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
• Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.