Veggie Festive Mixed Nut Roast

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 celery sticks, diced
• 200g mushrooms, diced
• 2 carrots, grated
• 2 parsnips, grated
• 1 tablespoon smoked paprika
• 1 teaspoon mixed herbs
• 1 tablespoon tamari
• 1 x can green or brown lentils
• 100g fresh breadcrumbs (can be gluten-free)
• 100g mixed nuts, chopped
• 50g cooked chestnuts, chopped
• 2 eggs, beaten
• Fresh parsley, chopped 

1. Preheat the oven to 170C and grease and line a loaf tin.
2. Heat the oil in a pan and cook the onion, garlic and celery for 5 minutes until starting to soften.
3. Add in the mushrooms, grated carrots and parsnips, paprika, herbs and tamari and cook for a further 10 minutes.
4. Drain the lentils then add to the pan, mix and cook for a further few minutes then set aside.
5. Once cooled a little stir in the breadcrumbs, nuts, eggs, fresh herbs and seasoning and mix well to combine. 
6. Tip the mixture into the loaf tin and pat down well to pack it all in. Bake for 20 minutes then remove and cover with foil. Bake for a further 30 minutes until firmed up. Leave to cool for 10 minutes then tip upside down and onto a serving plate or board. Serve with Spicy Cortido on top and on the side - and enjoy!