Ingredients
- 200 g dried green or brown lentils (or 2 × 400 g tins, drained)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, grated
- 2 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 150 g mushrooms, finely chopped
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp tomato purée
- 1 tbsp tamari (or soy sauce)
- 80 g rolled oats (gluten-free if needed)
- 3 tbsp ground flaxseed mixed with 120 ml water (or 2 eggs)
- 60 g walnuts, chopped
- A handful of fresh parsley, chopped
- Salt and black pepper
Method
- If using dried lentils, simmer them in water for 20–25 minutes until soft, then drain well.
- Heat the oven to 180°C (160°C fan). Line a 900 g (2 lb) loaf tin with baking paper. Stir the flaxseed and water together and leave to thicken.
- Fry the onion, carrot and celery in the oil for 8 minutes until soft. Add the garlic, mushrooms, herbs and spices and cook for 5 more minutes.
- Mash half the lentils roughly. Mix all the lentils with the vegetables, tomato purée, tamari, oats, flaxseed mixture, walnuts and parsley. Season well.
- Press the mixture firmly into the tin and smooth the top.
- Bake for 45–50 minutes until firm and golden on top. Leave it to rest in the tin for 15 minutes before slicing.
Why it's good for you: lentils, oats, flaxseed and vegetables give plenty of fibre to feed the friendly bacteria in your gut, walnuts add healthy fats, and mushrooms, tomato and smoked paprika give it a rich, savoury depth.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.