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