This nutty lentil loaf can be used in sandwiches, as part of a gravy dinner or alongside tomato based sauces.
Free from: oil, 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
- 1/2 cup porridge oats
- 1 tbsp nut butter or 2 heaped tbsp nuts
- 1 tbsp milled chia or linseed
- salt (to taste)
Cook the sweet potato in the oven or microwave until soft. Remove the skin.
Mix the chia or linseed with 80mL water and leave for 5 minutes or so to form a gel.
In a food processor blitz the chestnuts (and whole hazelnuts if you don’t have hazelnut butter) and the kale. Add the sweet potato and blitz again.
Add lentils and pulse to roughly chop them. Pour the mixture into a large bowl.
Stir in the chia or linseed gel, the hazelnut butter and the oats. You should have a thick batter. Transfer to a lined 1lb 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.