50g red lentils
15ml sunflower oil
50g Carrots, very finely chopped
35g Mushrooms, finely chopped
100g onion, peeled and finely chopped
600ml vegetable stock
25g tinned red kidney beans, mashed
35g ground Peanuts, (if you have a nut alergy leave then out)
25g ground Hazelnuts, (if you have a nut alergy leave then out)
1/2 tbsp soy sauce
1 tbsp lemon juice
2 tsp dried thyme
2 tsp dried rosemary
1 generous pinch of cayenne pepper
2 tsp Mixed spice
200g fine oatmeal
1 tsp freshly ground black pepper
Salt, to taste
Preheat the oven to 190C/gas 5.
Sauté the onion in the oil for 5 minutes
Add the carrot and mushrooms cook for a further 5 minutes.
Now add the lentils and three quarters of the stock.
Blend the mashed red kidney beans in the remaining stock
Add these to the pan with the nuts, shoyu, lemon juice and seasonings.
Cook everything, well mixed together, for a further 10 to 15 minutes.
Add the oatmeal, reduce the heat and simmer gently for 15 - 20 minutes, adding a little extra liquid if necessary.
Turn the mixture into 4 lightly oiled pudding tins
Bake in the centre of the oven for 20 - 25 mins