Herby Mushroom & Lentil Loaf

A great way to use up those onions and mushrooms from the bottom of the fridge for this lentil loaf which is filling and nutritious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190 C and line a loaf tin with grease proof paper.

Step 2

Combine the chia seeds and water and set aside to thicken.

Step 3

Heat 2 tablespoon of vegetable oil in a frying pan, add the onion, garlic, pepper and stock powder and cook for 10 minutes. Then add the mushrooms and carrot and cook for a further 10 minutes. Remove from the heat and set aside.

Step 4

To a food processor, add the brazil nuts and sunflower seeds and pulse a few times to ensure most of the nuts and seeds are finely chopped. Remove, add the gram flour and stir well and set aside.

Step 5

Add to a food processor half of the lentils, tomato paste, Worcestershire sauce, herbs and blend. Add the saute onions and pepper mixture and pulse a few times. Remove from processor into a large bowl.

Step 6

Add to the bowl, the seed and nut mixture along with the chia seeds with water mixture; which has been thickening. Also, add in the remaining lentils and the breadcrumbs and stir until well combined.

Step 7

Pour the mixture into the loaf tin and smooth it down with the back of a spoon.

Step 8

Lastly, combine the ingredients for the glaze in a small bowl and mix together. Spread it over the top of each loaf then cook in the oven for 40-45 minutes. Allow to cool slightly before cutting.