• 1 1/2 cups lentils

• 2 handfuls dried shiitakes
• 3 medium onions, chopped
• 6 cloves garlic, chopped
• 3 carrots, cubed
• 6 stalks celery, cubed
• 7 pcs sun-dried tomatoes
• 2 tbsp tomato paste

• 1/3 cup walnuts, finely chopped
• 1/2 cup oatmeal

• 1 tbsp psyllium husks + 1/2 cup water
• 3 tsp worcester sauce
• 2 tbsp soy sauce
• 3 tbsp herbs de provence
• 2 tsp garlic powder
• 2 tsp nutritional yeast
• 2 tsp salt

Soak shiitakes in boiling water for at least 30 minutes, then drain and finely chop. Cook lentils for 20 minutes, drain, lightly mash, and reserve.

Fry onions on medium flame until they start to brown. Add garlic, fry until soft and aromatic. Add carrots and celery. Add shiitakes and walnuts. Add tomato paste. Mix in lentils, oatmeal and seasonings. Mix in psyllium paste. The mixture should stick together well and have a slightly doughy consistency. Check and adjust seasoning.

Lightly oil a bread pan. Fill with mixture, tamp down well and smooth the top. Bake at 200 degrees for 45 minutes.