Mediterranean Green Lentil Loaf - Meat Free Monday

Ingredients

• 450 ml cold water
• 200 g dried green lentils, washed and drained
• 2 bay leaves
• 4-cm strip of kombu seaweed
• ½ teaspoon sea salt
• 3 handfuls of chard, spinach or young kale
• 5 tablespoons olive oil
• 90 g chopped onion
• 6 garlic cloves, crushed
• ½ teaspoon ground dried rosemary or dried herbes de Provence
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 30 g almond flour or 30 g fine breadcrumbs, plus extra for sprinkling
• crushed black pepper
• 12-cm x 15-cm loaf pan, well oiled