Recipes from Summer 2019/20 issue if True Natural Health
Served at the Wellness @ Wallacia Lunch in October
200 gm red lentils
1 onion, finely sliced
50 gm sun-dried tomatoes; drained and chopped, oil reserved
2 cloves garlic, crushed
50 gm dried apricots, chopped
200 gm mixed nuts, chopped
50 gm mixed seeds
1½ tsp dried mixed herbs
1 Tbsp gluten-free soy sauce
1 carrot, grated
1 tsp turmeric powder
salt and pepper
Preheat oven to 180°C or gas mark 4.
Rinse the lentils and bring to boil in plenty of water for 10 minutes, then drain using a fine sieve.
While the lentils cook, heat a little of the sun-dried tomato oil in a large frying pan and gently fry the onion for 5 minutes until softened.
Add all the other ingredients, except the seasoning.
Stir really well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin or a baking dish with non-stick baking paper and spoon in the mixture, patting down well.
Bake for 50 minutes and allow to cool slightly before removing and cutting up