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This Lentil and Nut Loaf is protein-packed to keep your strength up.
1 tin green lentils
1 carrot, grated
1 courgette, grated
2 slices wholemeal bread, whizzed up into crumbs
200g mixed nuts, chopped
1 onion, finely chopped
1 clove garlic, finely chopped
100g cheese, grated
1 egg, beaten
1 pinch chilli flakes
Heat the oven to 180C.
In a large bowl combine the lentils, carrot, courgette, breadcrumbs and chopped nuts.
Fry the onion and garlic in a little oil until soft. Throw in the chilli flakes at the end for a minute or so and then add the mixture to the mixing bowl of dry ingredients.
Stir thoroughly and then add the grated cheese and egg to bind.
Press the mixture firmly into the loaf tin. Cover the top with tin foil.
Place in the oven for 40 mins with the foil lid.
Remove the lid and cook for a further 10-15 mins.
Turn the loaf onto a plate and serve in slices with a watercress salad and cranberry jelly.
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See what else people are having for dinner
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