Lentil And Nut Loaf

225 g/8 oz red, green or brown lentils
1 onion, peeled and finely sliced
1 carrot, peeled and finely sliced
1 x 400 g/14 oz can tomatoes
200 ml/1/3 pint vegetable stock
100 g/4 oz fresh breadcrumbs
100 g/4 oz chopped nuts
2 eggs, beaten
1 teaspoon curry powder
1/2 teaspoon cumin seeds
salt
freshly ground black pepper
Sauce:
15 g/1/2 oz polyunsaturated margarine
15 g/1/2 oz plain unbleached white Hour
300 ml/1/2 pint skimmed milk
4 tablespoons chopped parsley
1 teaspoon lemon juice
finely grated rind of 1/2 lemon
freshly ground black pepper
Garnish:
cherry tomatoes
flat-leaf parsley

Wash the lentils and drain well. Place in a pan with the onion, carrot. tomatoes with their juice, and the stock. Bring to the boil, cover and simmer for 30 minutes or until the lentils are soft, adding more liquid if too dry. Cool slightly.

Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4).

Stir in the breadcrumbs, nuts, eggs, curry powder, cumin, salt and pepper. Mix well and spoon into a greased 1 kg/2 lb loaf tin. Cook in the oven for 1 hour.

To make the sauce, melt the margarine in a saucepan and stir in the flour to make a smooth paste. Gradually incorporate the milk. Stirring on a low heat, bring to the boil. The sauce should thicken, so beat well to ensure it is smooth and glossy. Add the parsley, lemon juice and rind and freshly ground black pepper.

Leave the loaf in the tin for 5 minutes, then turn on to a warmed serving plate. Garnish with cherry tomatoes and flat-leaf parsley and serve hot with the sauce, accompanied by jacket potatoes and courgettes a la Grecque. Alternatively, the loaf may be served cold without the sauce..

SERVES 6