12 oz. cooked red lentils
1 1/2 cups hard cider
1 large onion
1 large carrot
1 large stalk celery
2 cloves garlic
4 large button mushrooms
1 1/2 tsp. thyme and rosemary
4 oz. hazelnuts
1 Tbl. chopped parsley
Sea salt and pepper
Serves 6, cook at 350 or gasmark 4 for 1 1/2 hours.
Cook lentils in cider until all liquid is absorbed. Finely chop onion, carrot,
celery, mushrooms and garlic. Saute all in olive oil until cooked. Beat eggs.
Roast hazelnuts in oven until brown, about 10 minutes. Grind in a food
processor. Mix all ingredients together, it will be mushy.
Spoon into an oiled bread pan (tin) or line with parchment paper. Bake for 1 1/2
hours or until brown and skewer comes out clean. Let sit for about 15 minutes to
set. Remove from pan and slice.