Recipe: Lentil and pumpkin loaf

I lifted this recipe out of Olivia Newton-John's cookbook "Livwise", which although is not a vegan or even vegetarian cookbook, does have some suitable recipes. With this recipe, I made it vegan by using soymilk instead of cow's milk and I made it gluten free by using dried gluten free breadcrumbs.

It is easy to make, with just a few ingredients. You can cheat a little by using tinned lentils instead of boiling up the dried ones.

What you will need:
1 cup brown lentils, rinsed
300g butternut pumpkin, peeled, seeded and cut into 1cm pieces
1 brown onion (optional)
2 cups gluten free breadcrumbs
2 tbsp chopped fresh parsley
half tsp dried thyme or 1 tbsp fresh
half cup soymilk
1 tbsp sesame seeds

Method:
Preheat oven to 190 degrees Celsius. Spray with oil, a loaf tin approx 12x21x7 cm. Sprinkle tin with sesame seeds.
Place lentils in a saucepan, cover with water and bring to boil over high heat. reduce heat and simmer for 20 mins. Rinse in cold water and place in large bowl.
Cook pumpkin in a large saucepan of boiling water for approx 10 mins. Drain and set aside.
Mash lentils and add pumpkin, onion (if using), breadcrumbs and herbs. Mix well to combine.
Gradually add soymilk and keep stirring.
Spoon mixture into the loaf tin and press it down firmly into the tin.
Bake in oven for 30 mins. Remove and allow to cool in the tin for at least 15 minutes before turning out and thickly slicing.
Serve immediately. Goes well with soups or salads and is quite filling.