Preparation time is 20minutes
Cook time is 1hours 25minutes
Total time is 1hours 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 250grams sweet potato, peeled and chopped
- 200grams chestnut mushrooms, sliced
- 4 cloves garlic, peeled and sliced
- 1 medium onion, peeled and finely diced
- 1tablespoons soy sauce, reduced salt
- 750grams puy lentils, ready cooked
- 100grams walnuts
- 1teaspoons thyme, dried
- 20grams oats
- 5tablespoons tomato sauce, reduced sugar
Nutrition per serving
4280kJ / 1020Cal
4280 Kilojoules or 1020 Calories
49% of daily energy intake*
Protein
53.5grams
Fat
34.8grams
Carbs
104grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This rich and flavoursome loaf is packed with goodness and is delicious hot or cold.
Method
Step 1 of 4
Pre-heat the oven to 200°C. Toss the sliced sweet potato in half of the oil and roast for 20 minutes.
Step 2 of 4
Heat the rest of the oil in a large pan on medium heat and cook the onions and mushrooms for 6-7 minutes, stir in the lentils, garlic, soy sauce, thyme and walnuts and cook for 2 minutes.
Step 3 of 4
Tip the roasted sweet potato, mushroom mix and oats into a food processor and blitz to a coarse mix with some texture left.
Step 4 of 4
Spoon into a lined loaf tin and bake for 40 minutes. Spread tomato sauce on top and return to the oven for 15 minutes. Remove from the loaf tin, slice and serve.
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