Chestnut & Red Lentil Loaf
category: complete meals | season: winter | uploaded: 14 December 2011
Festive Recipes from Wholefood Harmony. Chestnut & Red Lentil Loaf
Wholefood Harmony are delighted to be running seasonal workshops on behalf of the Macrobiotic Association of Great Britain. Their “Love Food Nourish Life” cooking course will ensure you make a healthy start to the new year. Click here for more details
ingredients
- 2 cups red lentils
- 4 cups water
- Strip kombu sea vegetable
- Half onion diced
- 1 clove garlic finely cut
- Sage
- Fresh rosemary
- Handful chestnuts
- 2 leaves kale roughly cut
- Butternut squash - diced
- Shoyu
- Ground almonds
- Bay leaf
- Sesame oil
instructions
- Combine lentils, chestnuts, kombu and bayleaf in a pan. Add the water and bring to a boil, then simmer for 25 minutes until the lentils are soft.
- Meanwhile heat a dash of oil and sauté the onion and garlic with a pinch of salt. Add the squash pieces and herbs and cook for a few minutes. Combine with the lentils and add ground almonds, dash shoyu/ herb salt to taste.
- Prepare a baking tin with oiled parchment paper and transfer the mixture into the tin.
- Bake at 180 degrees Celsius for 30 minutes.