Ichatefreda

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 12
• 100 g onions, peeled & finely chopped
• 15 ml sunflower oil
• 50 g carrots, very finely chopped
• 35 g mushrooms, finely chopped
• 50 g red lentils
• 600 ml vegetable stock
• 25 g mashed tinned red kidney beans
• 35 g ground peanuts
• 25 g ground hazelnuts
• 30 ml shoyu (soy sauce)
• 15 ml lemon juice
• 7 1/2 ml dried thyme
• 5 ml dried rosemary
• 1 pinch cayenne pepper
• 7 1/2 ml mixed spice
• 200 g fine oatmeal
• fresh ground black pepper

Recipe

• 1 preheat the oven to 190°c, 375°f or gas mark 5.
• 2 sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
• 3 now add the lentils and three quarters of the stock.
• 4 blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
• 5 cook everything, well mixed together, for a further 10 to 15 minutes.
• 6 then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
• 7 turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
• 8 serve with mashed neeps and tatties.