I love roast dinners, and this lentil loaf goes well with vegetables roast potatoes and gravy.

Ingredients:

1 tablespoon of chia seeds

2 and a half tablespoons of water for chia “egg” or use some breadcrumbs instead of the chia seeds to bind it together.

200g red lentils

1 vegan stock cube

400ml of water for lentils

1 tablespoon of rapeseed oil

1 onion

A couple of squirts of garlic puree or a couple of garlic cloves, crushed.

100g mushrooms

½ a bell pepper

a sprinkle of salt

a pinch of pepper

1 tablespoon of dried parsley

Method:

Turn oven on to 180C, 160C fan, 360F or gas number 4.

Line loaf tin with re-usable liner

Make chia “egg” by adding 2 ½ tablespoons of water to 1 tablespoon of chia seeds; and set aside

cook red lentils in water

add stock cube

heat up rapeseed oil in frying pan

cook onion

add garlic puree

add ½ chopped up pepper

add 100g mushrooms

a sprinkling of salt

a pinch of pepper

1 tablespoon of dried parsley

Stir well

add chia “egg” and stir in well

when the lentils are cooked and have absorbed the water, add to frying pan and stir in well.

pour into loaf tin

cook for about 40 to 50 minutes until firm and brown

leave to stand for about 5 minutes

tip out carefully

slice into 4 portions

Lentil Loaf