Fig Nut Loaf - Nuttelex

Ingredients

• 1 cup French Puy lentils, rinsed, picked over to remove debris
• 3 cups Nuttelex Veggie Stock
• 2 tbsp Nuttelex Spread
• 1 small white onion, finely chopped
• 4 garlic clove, finely chopped
• 1 large carrot, finely diced
• 1 small red capsicum, deseeded, finely diced
• 300 g mushrooms, sliced
• 6 dried figs, trimmed, very finely chopped
• 2 tsp balsamic vinegar
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp ground cumin
• 4 tbsp mixed fresh herbs- rosemary, thyme, sage, finely chopped
• ½ tsp chilli flakes *optional
• 1 tsp salt
• 1 tsp cracked black pepper
• 6 eggs, lightly beaten or to make vegan
• 1 ½ cups silken tofu (enough to bind)
• 300 g dry roasted, unsalted mixed nuts, roughly chopped
• 1 orange, zest and juice of
• 2 cup spinach, washed and patted dry
• 1 tbsp Nuttelex, melted