This recipe is so, so good. It's packed with nutrients, flavour and is so handy to have in the fridge. It's delicious with salad, as a side with soup or simply just on its own.

Ingredients:
1 Tbsp x Olive Oil
1 Tbsp x Butter
1 x Onion
3 x Cloves Garlic
1 x Celery Stick
1 x Carrot
1 x Red Pepper
100g Mushrooms
1/2 Tsp Cumin
1/2 Tsp Smoked Paprika
2 Tbsp Tomato Puree
100g Lentils
300ml x Vegetable Stock
100g x Parmesan Cheese
3 x Eggs
100g x Breadcrumbs
150g x Mixed Nuts (blitzed or roughly chopped)

Method:
1) Add the butter and olive oil to the pan.
2) Once melted, add the onion and sauté for 5 minutes without browning.
3) Add the garlic, cumin and paprika and allow to sauté for another 2-3 minutes.
4) Add the tomato puree, lentils, all the remaining vegetables and the stock.
5) Allow to cook over a low heat for 20-30 minutes until all the liquid has boiled off and its fairly dry.
6) Allow to cool for 10 - 15 minutes.
7) Preheat the oven to 180 degrees.
8) Add the eggs, cheese, breadcrumbs and mixed nuts to the vegetable mixture and combine well.
9) Transfer to a lined 2lb loaf tin. Pack it in well and cover with tinfoil.
10) Cook for 30-minutes with the tinfoil on. Remove the tinfoil and continue to cook for another 20-minutes.
11) Allow to cool before slicing.

Enjoy.