Ingredients
| 1 medium carrot, peeled, grated | |
| 2 medium onions, grated | |
| 4 cloves garlic, chopped | |
| 2 x 400g cans beluga lentils, drained, rinsed (I used Ceres brand) | |
| 1 cup walnut pieces | |
| 1 cup ground almonds | |
| 1 cup rolled oats | |
| 3 eggs, size 7 | |
| 4 teaspoons salt | |
| 1 teaspoon black pepper | |
| 3 tablespoons tomato paste | |
| 2 tablespoons vinegar (any type will do) | |
| 2 tablespoons maple syrup |
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Instructions
| 1. | Put the carrot, onion, garlic and lentils into a food processor. |
| 2. | Pulse 4-5 times to create a coarse paste. |
| 3. | Add the walnuts, ground almonds and oats and pulse an additional 9-10 times until the walnuts are the size of a large match head. Avoid blending until smooth. |
| 4. | Turn the mix into a large bowl and add eggs, salt and pepper. Mix thoroughly to form a paste that loosely clumps together. |
| 5. | Line a 30cm x 7cm x 11cm baking tin with baking paper and spread the lentil mix in evenly. |
| 6. | Mix the tomato paste, vinegar and maple syrup in a small dish and spread over the lentil mix. |
| 7. | Bake in a preheated oven at 160°C for 50 minutes. Insert a skewer and check it removes cleanly. |
| 8. | Remove from the oven – it will still feel soft to the touch at this stage. |
| 9. | Allow to stand for 45 minutes and it will firm up as it cools. |
| 10. | Slice into 1cm-thick slices and place back into the oven for 3-4 minutes to return to a good eating temperature. |
| 11. | Serve with tomato chutney, buttered baby potatoes and beans. |
Food styling, recipes & photography David Neville