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Last active Nov 22, 2021
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Holiday Recipes

Festive Lentil and Nut Loaf


Serves 6-8


  • 1 can of lentils
  • 1 cup each hazlenuts, walnuts (any other nuts could work here too, but maybe not peanuts)
  • 1 large carrot
  • 2 celery sticks
  • 1 large onion
  • 2 garlic cloves (or more, if you are into that sort of thing)
  • 1 cup sliced mushrooms
  • 4 tbsp margarine
  • 2 tsp curry powder
  • 2 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tsp baking powder or egg subsitute (I use Ener-G Egg Replacer, equivalent to one egg)
  • 4 tbsp fresh parsely, chopped
  • salt & pepper
  • 2/3 cup water


  1. Grind the nuts in a food processor or blender until quite fine but not too smooth. Set nuts aside.
  2. Chop the carrot, celery, onion, garlic and mushrooms into small chunks, then pass them through a food processor or blender until they are quite finely chopped.
  3. Fry the vegetables gently in the butter for 5 minutes then stir in the curry powder and cook for a minute. Cool.
  4. Mix the lentils with the nuts, vegetables and remaining ingredients.
  5. Grease and line the base and sides of a loaf tin with wax paper or tin foil. Press mixture into the tin. Preheat oven to 375 F.
  6. Bake for about 1 - 1 1/4 hours until just firm, covering the top with tin foil if it starts to burn. Allow the mixture to stand for about 15 minutes before you turn it out and peel off the paper. It will be fairly soft when cut as it is a moist loaf. Slice and serve with cranberries or gravy.
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