This nutty lentil loaf can be used in sandwiches, as part of a gravy dinner or alongside tomato based sauces.
Free from: soya, wheat, yeast
Gluten free: use suitable oats
This is a vegan recipe
- 180 g packet cooked chestnuts
- 2 handfuls kale
- 1 tin lentils (drained and squeezed to remove water)
- 1 medium sweet potato (about 150g raw)
- 3/4 cup porridge oats
- 3 tbsp hazelnuts
- salt (to taste)
I like my hazelnuts toasted: to do this pop them in an oven at 150C for about half an hour. They smell fragrant when they’re done. Allow to cool then store in an airtight container.
Cook the sweet potato in the oven or microwave until soft. Remove the skin.
In a food processor blitz the chestnuts, kale and the hazelnuts.
Add the sweet potato and lentils to the processor and pulse to roughly chop them. Dollop the mixture into a large bowl.
Stir in the oats. You should have a thick batter that holds together when pressed. If the mixture feels too wet add a few more oats. Season to taste.
Transfer the mixture to a lined 2lb loaf tin and cook for about 40 minutes at 180C. It is ready when it is golden and crispy on the top.
Allow to cool slightly in the tin then transfer to a wire rack. Serve hot or allow to cool. The loaf keeps for a few days in the fridge.