Heat a little oil in a large deep sided fry pan or wok and fry off an onion, a couple of carrots, some celery if you have it and/or some zucchini until they are soft. Add a couple of tins of canned lentils, drained and rinse, and some spices. We go with our spice mix usually because it's quick and easy and already in the cupboard but if you haven't got any add about a tablespoon of ground coriander, half a tablespoon on cumin, perhaps some paprika and any other spices you like really! You'll also want to season it with some salt and pepper.
Now press it into an appropriately sized bread loaf tin or cake tin lined with baking paper. And I mean really press it in....once I've pressed it as much as I can with a spoon I usually cover it with cling film and use my hands to make sure it is really pressed down so it will hold together.
It can help it hold together if you refrigerate it for a while at this stage so it is a great one to make ahead of time for a dinner but equally it can go straight in the oven and bake for about 30-40mins at 180deg. Add a couple of tablespoons of tomato paste spread over the top adds a nice tangy touch or serve with our eggplant relish and plenty of roast veggies and gravy.