Instructions

1. Preheat the oven to 170°C and roast the nuts for about 10-15 minutes until browned then coarsely chop them in a blender.
2. Put the nuts aside and coarsely blend the carrot, mushrooms and garlic.
3. Put a heavy based casserole over a medium heat, add the oil and soften the onion for a few minutes before stirring in the blended vegetables.
4. Cook for about 5 minutes then add the lentils, split peas and about 450 ml of stock. Bring to the boil then simmer for another 5 minutes.
5. Squash the kidney beans with a potato masher and mix with the nuts, spices, seasoning and soy sauce. Blend with the remaining 150 ml of stock, pour into the casserole and simmer for 10 minutes.
6. Meanwhile use the blender to chop the oats into a fine powder which you stir in and cook for another 10 minutes then add the lemon juice.
7. Put the mixture into a greased loaf tin (about 12x25 cm) then into the oven at 190°C for half an hour.
8. Serve with mashed potatoes, turnips &/or parsnips.