Cook 1 cup brown lentils until tender and drain well. Sauté 300 g finely chopped mushrooms, one onion and garlic until their moisture evaporates. Mix with the lentils, 1 cup toasted chopped walnuts, 1 cup oats, 2 tablespoons ground flax mixed with 5 tablespoons water, thyme and soy sauce. Press into a lined loaf tin and bake at 190°C/375°F for 40–45 minutes. Rest 15 minutes before slicing; this is essential for a firm loaf that holds together.
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