Lentil mushroom loaf

(serves 6)

INGREDIENTS

  • Olive oil

  • 1 white onion chopped

  • 5 cloves of garlic chopped

  • 1 cup walnuts chopped

  • 250g mushrooms chopped 

  • 1 chopped carrot

  • 1 cup peas

  • 1 tsp mixed herbs

  • 2 tsp black pepper

  • ½  tsp each rosemary, oregano

  • ½  tsp nutmeg

  • ½  tsp cayenne

  • 1.5 cups cooked red lentils

  • salt

  • 1 tbsp chia seeds

  • 1 box puff pastry

  • 1 tblsp mustard

  • 4 tblsp wholemeal breadcrumbs (optional)

 

METHOD

  1. Preheat the oven to 200 degrees celcius and prepare a large baking tray with tinfoil

  2. Cook lentils according to packet, normally in  water for 20 minutes, careful not to use too much water but also do not let them dry out and burn

  3. Chop the onion and garlic finely and fry in a large pan with a little olive oil until browned, then turn off the heat while you prepare the rest

  4. Add the walnuts to a blender to finely chop, then slice the carrots finely or you could use a blender as well and add these to the pan

  5. Next add the mushrooms, herbs, salt, pepper, chia seeds, lentils and peas

  6. Add a little more oil to the pan and 4 tblsp water, then turn the heat on again and cook while mixing for about 3 minutes

  7. If it is a little too wet you can add the breadcrumbs

  8. Taste the mixture and add any extra salt and pepper to your preferred taste

  9. Lay out the pastry and spoon the mixture into the middle forming into a well pressed log (you can either do one large roll, or cut the pieces into smaller strips for easier bitesize/travel pieces)

  10. Fold pastry over and seal with a little oil as well as brushing the outside with oil too

  11. Bake in the oven for about half an hour until browned and crispy

  12. Remove from oven and enjoy as a meal with sides, or keep as travel snacks or they can be kept in the fridge for the week.

  13. The mixture can also be made before the time it is needed and stored in the fridge in a covered box for a few days, until it is needed for cooking

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