Nut Roast (Vegan)

Method

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1. 1
   Simmer the red lentils in 600ml water with the bay leaf and stock cube for 10 minutes, then drain well.
2. 2
   Heat the oil in a large frying pan, gently fry the onion with salt and pepper for 5 minutes, add the celery and cook for another 5 minutes. Add the leek and carrots a cook for a further 10 minutes. Crush the garlic into the pan and stir for another minute.
3. 3
   Put the cooked lentils and vegetables into a large mixing bowl. Mix and stir in the peanut butter, tomato puree and chestnut puree. Add the remaining ingredients and mix well.
4. 4
   Spoon into a greased, lined loaf tin and press with a spoon until firm. Bake for 50 minutes at 200 (180 Fan / GM6), covered with tin foil for the first 30 minutes to avoid drying out.
5. 5
   Remove from the tin after cooling for 5 minutes, and serve in thick slices.