Lentil and cashew roast

Lentil and cashew roastThis filling nut loaf packs flavor with a healthy serving of calcium, vitamin C and phosphorus. Great for teeth, gums and tummies, this recipe is gluten-free and suitable for vegetarians.


1 large onion
2 stalks celery
1 red bell pepper
1 green chili pepper
6 medium carrots
2 cloves garlic
1 teaspoon salt
½ teaspoon cracked black peppercorns
2 cups lentils (brown or green)
3 cups shredded cheese
5 ounces cashews
3 eggs
1 tablespoon ground cumin
1 tablespoon vegetable oil
Preparation: Soak, cook and drain the lentils. Chop the onion, mince the garlic and shred the carrots. Dice the celery, bell pepper and chili pepper. Grate the cheese, and coarsely chop the cashews.
Cook the onion and celery in an oiled skillet, stirring until celery is soft. Add carrots, garlic, bell pepper, chili pepper, cumin, salt and peppercorns and cook for two minutes. Remove from heat and set aside. In a large bowl, mix lentils, grated cheese and cashews. Dump in the cooked vegetables, add eggs and mix well. Pour into a greased pan. Bake at 350 degrees until loaf is firm (about an hour).
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