Lentil & Kale Loaf

Instructions

1. Wrap the aubergine in foil and put in a moderate oven and bake for 1 hour or until very soft to the touch and the skin peels off easily.

2. Mix the ground flax seed and water together and set aside.

3. Put the lentils in a saucepan, add the bouillon powder to the 400ml of water and pour over the lentils. Bring to a boil and simmer for 25 minutes, remember to stir a lot towards the end to stop the lentils sticking to the bottom of the pan. After 20 minutes add the chopped rosemary and mint and stir through the lentils.

4. While the lentils are cooking, prepare the kale, boil for 5 minutes and drain, set aside and leave to cool. Once cool squeeze all the water out and chop up the kale into smaller pieces.

5. Saute the onion and celery in a little olive oil for 5 minutes and add the garlic, saute for another 5 minutes over a low heat and then add the dried mixed herbs. Add a splash of water to the pan if the vegetables start to stick.

6. Remove the aubergine from the oven and leave till it is cool enough to handle. Peel and chop/mash the flesh.

7. Transfer the lentils to a large bowl, add the onion mixture, chopped kale, oats, aubergine and the flax egg. Season with black pepper and herbamare salt. Give everything a good mix making sure that everything has been combined and transfer to a prepared loaf tin. Push the filling down so that the mixture is compact. Bake in the oven for 45 minutes and the top is golden brown.