Suggested by Emmy & Carl

A hearty main dish, delicious served with roast potatoes and fresh vegetables.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4
Ingredients
2 onions, finely diced
200g dried apricots
200g mixed nuts
200g green lentils
leaves from 4 fresh rosemary sprigs, finely chopped
salt & pepper to taste
oil for frying
100ml cold water
Method
Soak the lentils overnight before cooking
Preheat the oven to 200C /180C fan/gas mark 6
Line a 450g (approx. 20 x 10 cm) loaf tin with baking paper
Heat a little olive oil in a frying pan over a medium heat and fry the finely
diced onion for 10 minutes until softened, stirring frequently
Meanwhile, add the apricots to a food processor with 100ml of cold water
and process to a smooth paste
Add the nuts to the processor and pulse until they have mostly broken
down
Drain and rinse the lentils then add to the processor and pulse until the
mixture holds together
Transfer the mixture to a large mixing bowl along with the fried onions,
chopped rosemary leaves, salt and pepper to taste and combine well
Transfer the mixture to the prepared loaf tin, pushing it down so that it is
compact and level
Bake in the oven for 45 minutes until golden brown.
Remove from the oven and allow to stand in the tin for 5 minutes before
turning out onto a wooden board, serve in slices
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