Mediterranean Lentil Roast

200g dried red lentils
1 tbsp. vegetable stock (in 1 ½ cups water)
2 cloves garlic (peeled)
1 onion
4 sticks celery (finely sliced)
1 tbsp. olive oil
½ capsicum
1 zucchini
200g mixed mushrooms
50gram semi-dried tomatoes
2 tbsp. soy sauce
1 tbsp. mixed dried herbs

Add lentils, water, and stock to TM bowl and cook lentils 12 mins, 100 degrees, REV, speed 2.
Set aside
Line a baking tray or loaf tin with baking paper
Preheat oven to 200 degrees
Add onion and garlic to TM bowl and chop 3 seconds, speed 7
Add celery and oil and sauté, 3 mins, 100 degrees, speed 1.
Add mushrooms, zucchini, capsicum and tomatoes and chop 20 seconds, speed 5. Cook 5 minus, 100 degrees, speed 1.
Add soy, herbs and lentils and mix 30 seconds, REV, speed 3.
Spoon into baking tin or loaf pan and bake 60 mins at 200 degrees until golden brown and set.
Serve with vegan gravy and roast vegetables.