Nut roast



  1. Preheat the oven to 180°C
  2. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
  3. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes until softened.
  4. Add all the other ingredients, except the seasoning.
  5. Stir really well, add the cooked lentils and stir again, seasoning to taste.
  6. Line a loaf tin (approx 20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.
  7. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.