Ingredients :
1 tbsp olive oil
2 tbsp sunflower seeds
100 g / 1/2 cup dry yellow lentils, rinsed
225 g / 1/2 Ib floury potatoes, coarsely grated
2 onions, chopped
1 clove garlic, chopped 1 leek, chopped
100 g /1/4 lb white turnips, chopped, 100 g / 2/3
cup pistachio nuts, chopped
2-3 tbsp whole wheat flour
2 eggs
2-tbsp freshly chopped parsley Nutmeg
Salt and freshly ground pepper Freshly cooked vegetables, to serve
Method : Prep and cook time: 1 hour
20 min
1
Preheat the oven to 180C (325F /Gas
Mark 3). 2 Grease a loaf pan with oil and scatter with sunflower seeds.
2
Place the lentils in a saucepan and
cover with cold water. Bring to a boil, cover and simmer for about 30 minutes
until cooked but not disintegrating. Drain and let cool.
3
If the potatoes are very wet,
squeeze to remove excess liquid. Place in a mixing bowl.
4
Add the onions, garlic, leek,
turnip, pistachios, flour, eggs, lentils and parsley to the potatoes and mix
well.
5
Season the mixture with salt, pepper
and nutmeg and turn into the loaf pan. Smooth the surface and bake for 40
minutes until golden brown. Turn the loaf out of the pan, slice and arrange
with freshly cooked vegetables.