Hungarian Nut Loaf

Not the usual heavy nut roast but a lighter-textured loaf that uses lentils as well as nuts. The tomato-pimento sauce adds moisture and flavor.

SERVES: 6-8

INGREDIENTS:

• 1 cup red lentils, rinsed
• 2 1/2 cups vegetable bouillon
• 1 bay leaf
• 1 1/2 tbsp. olive oil
• 1 large onion, finely chopped
• 1 leek, white part only, finely chopped
• 1 red bell pepper, seeded and chopped
• 4 oz. cremini or button mushrooms, finely chopped
• 1 cup shredded carrot
• 1 cup whole Brazil nuts, toasted and roughly chopped
• 1 garlic clove, minced
• 1 tbsp. lemon juice
• 1 tbsp. tomato paste
• 1 tbsp. paprika
• 1 tsp. caraway seeds (optional)
• 3 tbsp. nutritional yeast
• 2 cups wholemeal breadcrumbs
• 2 tbsp. chopped fresh parsley
• sea salt and black pepper

FOR THE TOMATO-PIMENTO SAUCE:

• 1 tbsp. tomato paste
• 1 tsp. paprika
• 1 (14-oz.) can crushed tomatoes
• 2 canned pimentos, drained and chopped
• 1/4 cup red wine or vegetable bouillon
• 1 tsp. dried sage

INSTRUCTIONS:

1. Preheat the oven to 375°F. Oil and line a 2-pint loaf pan with parchment paper. Put the lentils in a saucepan with the bouillon and bay leaf. Bring to a boil, cover, and simmer for about 15 minutes until the lentils are soft. Discard the bay leaf.
2. Heat the oil in a saucepan, add the onion, and cook over a medium-high heat for 5–7 minutes or until the onion is soft. Set aside half the onion for the sauce. To the remaining onion, add the leek, red pepper, mushrooms, and carrot. Cook for 5 minutes longer. Add all the remaining ingredients.
3. Press the mixture into the prepared pan and bake for 60 minutes, until a toothpick inserted into the center comes out clean. If the top is overcooking, cover with aluminum foil halfway though the cooking time. Let cool for 10 minutes before removing from the pan.
4. To make the sauce, put the reserved onion and remaining sauce ingredients, except the parsley, into a pan. Bring to a boil, then reduce the heat, and simmer for 15 minutes. Serve with the loaf.