Kelly and her mum made this delicious vegetarian mushroom and walnut lentil loaf for me. Super easy to make (even I could have done it I reckon) and so good that I thought I would share it here.

Ingredients:

• 1 Cup Walnuts, dry roasted
• 400g tin of brown lentils
• 2 cups diced button mushrooms
• 2 tbs olive oil
• 1 onion, chopped
• 2 garlic cloves, Finley chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 3 cups breadcrumbs (made from stale whole grain bread)
• 3 eggs

Instructions:

1. Preheat oven to 180 C.
2. Grab a loaf tin and line with baking paper.
3. Zuzzzz the walnuts in a food processor until the consistency of bread crumbs.
4. Transfer to a bowl and add the drained lentils.
5. Heat oil in a large frying pan.
6. Add onion, garlic, mushrooms, chilli, cumin and coriander. Sauté for 3-4 minutes until soft.
7. Let the mix cool slightly and then mix in the breadcrumbs.
8. Whisk the eggs in a separate bowl and season with salt and pepper. Add to the mix.
9. Spoon the mixture into the loaf tin and cook for 35 minutes OR until set.
10. Cool in the tin for 10 minutes. Serve warm or cold.

I like the walnut and mushroom loaf served cold with a fresh salad, crusty bread and some homemade tomato relish. Or perhaps a little chilli sauce.

Wash the whole thing down with an ice-cold beer and some good company. Guaranteed to take the sting out of these blistering hot summer evenings. Enjoy.