To a saucepan add the lentils and add the 4 cups of vegetable stock, bring to the boil and then to a simmer for approximately 20 minutes or until the water has reduced
Whilst the lentils cook, heat the olive to a frying pan, add the onion and garlic and fry for 5-6 minutes
Add the carrot, leek, chestnuts, herbs and soy sauce and fry for another 5 minutes
Add 1 cup of vegetable stock and reduce to a simmer
Add the lemon, lemon rind and cranberries
Once the stock has reduced, remove from the heat and allow to cool for 15 minutes
Stir in the nuts and transfer to a silicone bread mould or a bread tin lined with parchment paper
Bake at 180℃ for 30 minutes or until lightly browned