Lentil & Cashew Loaf

1. Place the lentils in a saucepan with the stock cube and bay leaf and cover with 2 cups of water.
2. Bring to the boil, then turn the heat down, cover with a lid and simmer for 20 minutes, or until the lentils are tender. Keep a close eye on the lentils so that they don't boil dry and top up with boiling water as necessary.
3. Drain and reserv any leftover liquid. Remove the bay leaf and set the lentils aside.
4. Meanwhile, heat oven to 150˚C then place the cashews on an oven tray and toast for 10 minutes. Add the sunflower seeds and pepitas to the tray and toast for a further 5 minutes or until the cashews have turned golden brown. NOTE: the cashews can start off in a cold oven.
5. Heat a fry pan over medium heat. Once hot, add the olive oil and onion and cook for 3-4 minutes, until the onion softens.
6. Add the garlic and mushrooms and cook for 5 minutes. Add the turmeric, tomato paste, carrots and cooked lentils and continue to cook for 3-4 minutes. Add some of the reserved liquid from the lentils if the mixture becomes dry.
7. Transfer mixture to a large bowl. Mix the ground linseeds with ½ cup water (or any liquid left from cooking the lentils), then add to the mix along with the tamari, tahini, oats, coriander, pepper and toasted nuts. Mix well.
8. Turn the oven up to 160˚C and line a 12x22cm loaf tin with baking paper.
9. Spoon the mixture into the tin and flatten the top, then bake in the middle of the preheated oven for 40-45 minutes.
10. Leave to cool in the tin for 10 minutes before turning out onto a serving dish.

* For a gluten free alternative, swap the Organic Rolled Oats for Organic Rolled-Flaked Quinoa.

NOTES:

• Swap ground linseed for 2 eggs and add cheese if you are not vegan.
• Other nuts can be used in place of cashews such as almonds and/or Brazil nuts
• You may use a stock cube with 2 cups of water instead of homemade vegetable stock

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