• 1.5 cups cooked lentils (use green/brown)
• 1 Tbsp psyllium husk
• 1 egg (or if egg intolerant add an extra 1/2 Tbsp of psyllium + 2 Tbsp water)
• 2 tablespoons ghee or coconut oil for sautéing
• 3 garlic cloves, diced finely
• 1 medium onion, finely diced
• 1 small capsicum, finely diced
• 1 carrot, grated
• 1 medium zucchini grated with the moisture then squeezed out in a tea towel or cloth before using
• 1 celery stalk, finely diced
• 1 cup almond meal (or for nut free replace with a gluten free flour of choice)
• 1 heaped Tbsp fresh thyme chopped finely
• 1/2 teaspoon cumin powder
• ½ teaspoon turmeric powder
• cracked pepper & sea salt to taste
• a handful of pepitas for sprinkling on the top of the loaf at the end.

Directions:

1. Gently warm olive oil on a low heat in a pan and add garlic, onion, carrot & celery. Saute until softened and just cooked.
2. Add this to all the other ingredients either in a bowl or on reverse in the thermomix.
3. The consistency will be like a thick dough.
4. Place into a loaf tin.
5. Smooth into a loaf shape.
6. Sprinkle with pepitas.
7. Place in the oven for approximately 45 minutes on 170 degrees or until gently browned on the top.

I served this with home made mayonnaise and sauerkraut. A chilli sauce would also be great (for the bigger kids)!

Notes

• If you have a thermomix place the garlic, onion, carrot and celery into the bowl in wedges / chunks. Turn dial to 4 for about 30 secs.  Add the oil then saute on 1 at 100 for 3 minutes.
• You can also grate the zucchini in the thermomix & mill the almond meal.