Jane Land
This dish is perfect for a Sunday dinner accompanied by vegetables, roast potatoes, and lashings of rich gravy.
Special thanks to Victoria Harley for the image: split-pin.co.uk
100g green lentils (cooked until slightly mushy)
100g brown rice (or quinoa)
1 tbsp olive oil
70g shredded kale (remove tough stalks)
1 white onion (finely diced)
½ tsp thyme
½ tsp oregano
150g mushrooms (finely diced)
2 cloves of garlic (crushed)
2 grated carrots
4 tbsp ground flax seeds
2 tbsp nutritional yeast
50g walnuts (or hazelnuts) – ground in a blender
50g raisins (more if you prefer it sweeter)
This dish is perfect for a Sunday dinner accompanied by vegetables, roast potatoes, and lashings of rich gravy.
Special thanks to Victoria Harley for the image: split-pin.co.uk
1. Thoroughly wash your lentils and rice. Cook them following the packet instructions. The recipe will hold together better if the lentils are slightly overcooked. Once cooked, drain and set aside.
2. In the meantime, prepare all your other ingredients.
3. Preheat oven to 200°C.
4. Heat the oil in a large pan or wok. Once heated, add the onion, garlic, carrot, and kale. Cook for a 2 minutes.
5. Add the mushrooms, oregano and thyme and continue to cook until everything is tender.
6. Using a large mixing bowl, combine your vegetables, rice, and lentils with the ground flax seeds, nutritional yeast, nuts, and raisins.
7. Mix everything well to ensure good binding of the ingredients.
8. Press the mixture firmly into a casserole dish.
9. Cook for 25-30 minutes.
10. Serve with some rich onion gravy!
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