Easy to make and super nutritious, enjoy hot or cold this winter.
It can be frozen for up to 3 months, or chilled for up to 3 days and reheated.
200g red lentils
50g sun dried tomatoes, drained and chopped (keep the oil)
2 cloves garlic, crushed
50g dried apricots, chopped
200g mixed seeds
1 ½ tsp dried mixed herbs
1tsp soy sauce
1 carrot grated
1 tsp turmeric powder
Salt and pepper
Preheat the oven to 180 degrees / gas mark 4.
Cook the lentils in plenty of water (just over covered) for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sundried tomato oil in your largest frying panand gently fry the onion for 5 minutes.
Add all the other ingredients, except for seasonings, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin (approximately 20cm x 10cm) with non stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.