200g dried red lentils
1 onion, peeled and chopped in half
50g sun-dried tomatoes (oil reserved) drained and chopped
2 cloves garlic peeled
150 grams roast chestnuts
50g mixed seeds
1½ tsp dried mixed herbs (we used these)
2 tsp Tamari (organic if possible)
1 carrot
1 tsp turmeric powder
Salt and pepper
Start by cooking your lentils.
Place basket in TM bowl, add lentils to basket, and pour over 1000grams water. Cook 15 minutes, 100 degrees, speed 3.
Remove basket and set aside.
Preheat oven to 180 degrees (fan forced)
Clean TM bowl, add carrot and grate 10 seconds, speed 5, set aside.
Add onion and garlic to TM bowl and chop 3 seconds, speed 7.
Scrape down sides, add a little oil from your sun-dried tomatoes and sauté 3 minutes, 100 degrees, speed 1.
Add all remaining ingredients except chestnuts, salt and pepper and mix 30 seconds, speed 3, till combined. Taste and add seasoning if desired
Add chestnuts and mix 20 seconds, REVERSE, speed 3, till chestnuts are roughly chopped.
May need to repeat.
Line a loaf tin (20cmx10cm) with baking paper and add mixture, smoothing to form a nice loaf.
Bake for 50 minutes.
Allow to cool slightly while you make some gravy!
Serves 4.