Preheat the oven to 180 degrees centigrade
Place the lentils in a sauce pan and cover with the vegetable stock. Bring to the boil and cook until soft. Drain through a sieve and put the drained lentils in a bowl.
Fry the onion, garlic, celery, green pepper and seasoning in a tsp of coconut oil over a medium heat, until soft. Then add the thyme leaves.
Transfer the fried vegetables to the bowl with the lentils. Then add the mustard, parsley, grated parsnip and eggs to the bowl. Mix everything together. Season with salt and pepper.
Line a loaf tin with baking parchment and pour in the lentil mix. Bake in the oven for 45 minutes.
Serve sliced, with veg and gravy
