1tablespoonchia seeds, soaked in 3 tablespoon water
1onion, finely chopped
1clovegarlic, finely chopped
2tablespoonfresh sage, finely chopped (about 8 large leaves)
100gbutton mushrooms, sliced (3.5oz)
1canbrown lentils, drained (about 240g/8.5oz)
1tablespoontamari, (or soy sauce if not gluten free)
1 ½teaspoonsmoked paprika
Barbecue sauce, to glaze (optional, check ingredients if vegan/gluten free)
6sprigsfresh rosemary, to decorate (optional)
Preheat oven to 200C (390F) fanbake.
Set chia seeds and water aside to soak for 10-15 minutes, until thick and gloopy.
Heat olive oil in a frypan (skillet) over medium heat, add onion and garlic and saute until golden. Add fresh sage and mushrooms, and cook for another 5 minutes, or until soft and fragrant. Turn off the heat.
Add the onion and mushroom mixture to the bowl of a food processor along with the soaked chia seeds and all remaining ingredients (except for barbecue sauce). Whiz to combine, but don't over process - you want to retain some texture here.
Press the mixture evenly into a greased 6 hole muffin pan. Glaze the tops with a little of your favourite barbecue sauce (optional).
Bake for 20-25 minutes, or until set to the touch and golden brown.
Remove from the oven and allow to cool in the pan a little before removing them.
Decorate with a sprig of rosemary, if desired.
Little lentil loaves can be made ahead of time and gently reheated just before serving. Serve with cranberry sauce and your favourite festive side dishes.