Yummy nutty lentil loaf.
Free from: soya, yeast
Gluten, wheat free: use suitable oats
This is a vegan recipe
- 180 g packet cooked chestnuts
- 2 handfuls kale
- 3 tbsp hazelnuts
- 1 medium sweet potato (about 150g raw)
- 1 tin lentils (drained and squeezed to remove water)
- 1 tbsp milled chia (optional)
- 3/4 cup porridge oats
- 1/2 tsp each of paprika and garlic granules
- salt and black pepper (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, lentils and chia (if using) to the processor and pulse to roughly chop. 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 with the spices, salt and pepper to taste. Give it a good stir so everything is mixed properly.
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.