Cold Lentil and Root Vegetable Roast

Ingredients for 1 loaf baking tin of 24cm X 10 cm (12 slices)

·         400g tin lentils

·         400g tin kidney beans

·         1 small onion

·         200g mushrooms

·         1 carrot

·         1 parsnip

·         50g chopped walnuts

·         100g porridge oats

·         2 tbsp cornstarch

·         3 tbsp balsamic vinegar

·         water, vegetable stock powder, sea salt, pepper, olive oil

Preheat the oven to 220°C (200°C fan)

Preparation

1.      Drain and rinse the lentils and kidney beans, reserving a small handful of beans.

2.      Prepare using 100ml water and 1 tsp vegetable stock powder.

3.      Peel and dice the onion, clean and dice the mushrooms, and peel and coarsely grate the carrot and parsnip.

4.      In a food processor or with a handheld blender, briefly pulse the legumes together with the walnuts, rolled oats, cornstarch, balsamic vinegar and vegetable broth.

5.      Transfer into a bowl and stir in the fresh vegetables and the remaining kidney beans.

6.      Season with sea salt and pepper.

7.      Grease a baking tin (you can use a silicone one if you have) with a little oil, insert parchment paper and oil again..

8.      Add the filling and press down firmly.

9.      Bake in the oven for 1 hour and 15 minutes or up to 1 ½ hours.

10.  Let cool completely in the baking tin. If cooled,  carefully remove from the tin, and then slice.

11.  Serve with a salad and chutney of your choice or cranberry jam.

12.  Left over slices can be heated in the oven the next day and served with a side salad and a dip.