Cooking with Rena Lee

Yield:6

INGREDIENTS:

1 cup	hazelnuts
1 cup	walnuts
1	large carrot
2	celery sticks
1	large onion
1 1/2 cups	fresh mushrooms
1/4 cup	butter, plus extra for greasing
1	egg, beaten
4 tbsp	chopped fresh parsley
2/3 cup	water
1/2 cup	red lentils
2 tsp	mild curry powder
2 tbsp	tomato ketchup
2 tbsp	vegetarian Worcestershire sauce
2 tsp	salt

DIRECTIONS:

Cover the lentils with cold water and soak for 1 hour. Grind the nuts in a food processor, then place them in a large bowl. Coarsely chop the carrot, celery, onion and mushrooms, add to the food processor and process until finely chopped.
Heat the butter in a large pan. Add the vegetables and fry gently over a low heat, stirring occasionally, for 5 minutes. Stir in the curry powder and cook for 1 minute more. Remove from the heat and set aside to cool.
Drain the lentils and stir them into the ground nuts. Add the vegetables, ketchup, vegetarian Worcestershire sauce, egg, salt, chopped parsley and water.
Preheat the oven to 375`F. Grease a 2 1/4 lb loaf tin (pan) and line with baking parchment or foil. Press the mixture into the tin.
Bake for 1-1 1/4 hours, until just firm, covering the top with foil if it starts to burn. Leave to stand for 15 minutes, turn out, and peel off the paper. Serve immediately in slices.