More one for Christmas, but deserves to be more than just once a year I reckon.
1 tbsp olive oil (plus extra for greasing)
1 onion, chopped
1 leek, chopped
225g mushrooms, chopped
400g red lentils of lentils, rinsed and drained
2 cloves of garlic, crushed
1 cup of mixed nuts (such as hazelnuts, almonds and cashews), finely chopped
50g (1/2 cup) of flour
50g of (faux) cheddar cheese (I used Life Free From Cheddareese by MH Foods)
Egg replacer to equal 1 egg (I used Orgran)
3-4 tbsp chopped fresh mixed herbs
(I used just 4 tsp of dried herbs – got that wrong, eh – but it worked fine)
salt and pepper to season
Preheat oven to 190C/375F/Gas 5. Lightly grease a 900g/2lb loaf tin and line with greaseproof paper.
Put red lentils in a pan and cover with boiling water. Bring to boil and simmer for 15-20 until soft, adding more water if needed. Drain and put aside.
Heat the oil in a large saucepan and add the onion, leek, celery, mushrooms and garlic. Cook gently for 10 mins until vegetables have softened, stirring occasionally.
Add the lentils, mixed nuts, flour, ‘cheese’, ‘egg’ and mixed herbs. Season, then mix thoroughly.
Spoon the mixture into the loaf tin, ensuring it is pressed into the corners, and level the surface. Bake uncovered for 50-60 mins or until the loaf is browned on top and firm to the touch.
Cool the loaf slightly then turn out onto a serving plate. Serve hot or cold, cut into slices.