SERVES 4
30ml (2 Tbsp) olive oil 1 red onion, finely chopped 2 sticks celery, finely chopped 2 garlic cloves, finely chopped 1 large carrot, grated 200g portobellini mushrooms, finely chopped 5ml (1 tsp) dried mixed herbs 5ml (1 tsp) smoked paprika 1 can (440g) lentils, drained 30ml (2 Tbsp) tomato purée 100ml vegetable stock 200g breadcrumbs 150g mixed nuts such as walnuts, pecans and Brazil nuts, roughly chopped 3 large eggs, lightly beaten Handful flat-leaf parsley, finely chopped 4 hardboiled eggs, peeled Sweet chilli sauce or chutney to serve (optional)
