**Easy Vegan Lentil Loaf**

**Ingredients:**

– 1 cup red lentils, uncooked
– 3 cups chestnut mushrooms, finely chopped
– 1/2 medium aubergine, finely chopped
– 1 medium onion, finely chopped
– 1 large carrot, finely chopped
– 1 large red bell pepper, finely chopped
– 3 stalks celery, chopped
– 2 tbsp tomato purée
– 1/2 tsp black pepper
– 2 tbsp cranberries, chopped
– 3 cloves garlic, minced
– 1 small bunch cilantro, chopped
– 1 tbsp ground flaxseed
– Sea salt, to taste
– 2 tbsp buckwheat flour

**Instructions:**

1. Preheat the oven to 180°C (356°F). Cook the red lentils according to the instructions on the packaging until they are cooked through but not mushy, usually 10-15 minutes.

2. Place the mushrooms and aubergines on a baking tray lined with parchment paper. Roast in the preheated oven for about 10-15 minutes.

3. In a non-stick frying pan, sauté the onion over medium heat for a few minutes. Then add the bell pepper, carrot, celery, tomato purée, and black pepper. Lower the heat and cook, stirring frequently, over low heat for around 10 minutes.

4. In a large mixing bowl, combine the cooked lentils, roasted mushrooms and aubergines, sautéed vegetables, cranberries, garlic, cilantro, and flax egg. Season with salt and pepper to taste. Allow the mixture to cool slightly, then stir in the buckwheat flour.

5. Transfer the mixture to a loaf tin lined with parchment paper. Bake in the oven for 35-40 minutes, ensuring it doesn’t burn.

6. Serve the lentil loaf immediately or store it in an airtight container in the fridge for up to 5 days.

Ingredients
▢1 cup red lentils, uncooked
▢3 cups chestnut mushrooms , finely chopped
▢1/2 medium aubergine, finely chopped
▢1 medium onion , finely chopped
▢1 large carrot , finely chopped
▢1 large red bell pepper , finely chopped
▢3 stalks celery, chopped
▢2 tbsp tomato purée
▢1/2 tsp black pepper
▢2 tbsp cranberries, chopped
▢3 cloves garlic, minced
▢1 small bunch cilantro, chopped
▢1 tbsp ground flaxseed
▢sea salt, to taste
▢2 tbsp buckwheat flour

Instructions
Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging – this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn’t burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.