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15 • minutes
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4 • serves
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Nut Roast Loaf

5/5 (2)


  • tick200g red lentils
  • tick1 onion, finely sliced
  • tick50g sun-dried tomatoes; oil reserved, drained and chopped
  • tick2 cloves garlic, crushed
  • tick50g apricots, chopped
  • tick200g mixed nuts, chopped
  • tick50g of mixed seeds (sunflower, pumpkin, hemp, etc)
  • tick1 tsp linseed, ground
  • tick1 carrot, grated
  • tick1 tsp Chantal Organics Tamari Soy Sauce
  • tick1 tsp turmeric powder
  • tickSalt and pepper to taste


  • Step 1.

    Preheat the oven to 180°C.

  • Step 2.

    Make a flax-egg by mixing 1 tbsp ground linseed and 3 Tbsp water together in a small bowl and set aside.

  • Step 3.

    Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.

  • Step 4.

    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.

  • Step 5.

    Add the garlic, apricots, flax-egg, nuts, seeds and carrot. Stir well.

  • Step 6.

    Add the cooked lentils, herbs, tamari, turmeric, salt and pepper and stir again.

  • Step 7.

    Line a loaf tin (20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.

  • Step 8.

    Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.

Chantal Organics Products used

Tamari Soy Sauce

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