Pastel de Lenteja con Nuez (Mexican Lentil Nut Loaf)

1 tbsp vegetable oil
1 tbsp onion, finely chopped
3 celery ribs, chopped
2 chipolte chiles, chopped
1 lb lentils, well washed
1 1/2 quarts water
1/4 cup parsley, chopped
1/2 lb pecans, chopped
1/2 cup bread crumbs
1 tbsp soy sauce
1/2 tsp salt or to taste

tomato sauce:
2 tbsp vegetable oil
1 tbsp onion, finely chopped
2 lbs tomatoes (about 5 1/2 cups) chopped
1 cup water or vegetable stock
1 bay leaf
1/2 tsp sea salt
freshly ground black pepper

Heat the oil in the bottom of a pressure cooker and sauté the onion,
celery and chiles for 5 minutes. Add the lentils and cover them with 1
1/2 water. Close the pressure cooker and cook over medium heat for 30
minutes or until the lentils are soft and dry. If you don't have a
pressure cooker, boil the lentils in the water, covered, over low heat
until tender, about 1 1/2 hours. Add the parsley, pecans, breadcrumbs,
soy sauce and salt, and mix well, forming a heavy dough.

Preheat the oven to 350F. Line a 5x9-inch bread pan with aluminium
foil, and grease it with margarine. Fill the pan with the lentil
mixture and cover with a piece of aluminium foil to seal in the
moisture. Bake for 45 minutes.

While the lentil loaf is in the oven, prepare the tomato sauce by
heating the oil in a 2 quart saucepan, and sautéing the onion for 5
minutes. Add the tomatoes and cook for 15 minutes over low heat
stirring occasionally. Add the water, bay leaf, salt and black pepper
cover and allow to cook over low heat for 45 minutes, stirring
occasionally.

When the loaf is done baking, remove from the oven and allow to stand
5 minutes before removing from the pan. Decorate with pecan halves and
serve sliced, covered with hot tomato sauce.