Soak the lentils for 1 hour in cold water, then drain well. Grind the nuts in a food processor until very fine but not too smooth. Set the nuts aside.
Chop the carrot, celery, onion and mushrooms into small chunks, then process them in a food processor or blender until they are finely chopped.
Fry the vegetables gently in the butter for 5 minutes, then stir in curry powder and cook for a minute. Cool.
Mix the lentils with the nuts, vegetables, and remaining ingredients.
Grease and line the bottom and sides of a long 2-pound loaf pan with waxed paper or a sheet of foil. Press the mixture into the pan. Preheat the oven to 375.
Bake for 1-1 1/4 hours, until just firm, covering the top with a buttered piece of waxed paper or foil if it starts to burn. Let the mixture stand for about 15 minutes before you turn it out and peel off the paper. It will be failry soft when cut, as it is a moist loaf.
Originally Submitted
3/28/2010
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