This bake is quite filling; particularly when sliced and smothered in dairy free spread alongside a salad. The slices freeze quite well too between sheets of baking parchment. Once cooked, the loaf should be firm but not crispy.
2 cups red split lentils
1 small finely chopped onion
1 to 2 cups cooked mashed sweet potato, butternut squash or pumpkin equivalent
1 cup gluten free oats
1/3 cup oil
1 teaspoon mixed herbs (optional)
Sauté the onion in a little oil. Add the lentils and about 4 cups of water. Cook for about 20 mins till the mixture is a soft purée. Allow to cool for 10 mins or so. Add the mashed sweet potato, oats, oil and herbs, if using. Place in a greased or silicon 2lb loaf tin and cook in a pre-heated oven at 180 degrees for about 30 mins till firm.