Lentil loaf

Directions

• In a medium saucepan over a high heat, cook the water, lentils, rice, soup seasoning and onion granules. Once boiling, reduce the heat to a gentle simmer and cook, covered, for 45 minutes. Remove from the heat and leave to stand, covered, for a further 10 min. While waiting, prepare the remaining ingredients.
• Preheat the oven to 340°F. Line a 9×4.5×3 in baking tray with baking paper.
• Add 1 tablespoon of water to a medium-sized saucepan and heat over a high heat until the water starts to spray. Then add the chopped onion, mushrooms and celery and cook, stirring constantly, for 3 minutes. Add water as necessary to prevent the ingredients from sticking to the pan. Add the garlic and cook, stirring, until the vegetables are soft. Add the remaining spices and remove from the heat.
• In a large bowl, combine the flakes, tomato puree, walnuts and spices (rosemary, thyme, sage). When the vegetables and lentils and rice have cooled, add to the bowl with the remaining ingredients. Stir well to combine all the ingredients.
• Mix half of the resulting mixture in a food processor with 3 short pulses, then scrape the mixture from the sides and mix again with 3 short pulses. Transfer the resulting mixture to the baking tray. Do the same with the remaining half. Press the mixture firmly and fill the corners of the baking tray.
• Cover the loaf with aluminium foil and bake for 40 minutes. Then remove the foil and bake for a further 15-20 minutes to brown the crust.
• Allow the lentil loaf to cool for 15 minutes before slicing and serving.