Preheat the oven at 180°C, fan forced and line a loaf tin with baking paper.
Heat the olive oil in a large pan at a medium-high heat. Cook the onion, leek, carrot and garlic for 5 minutes until they soften.
Add the mushrooms and cook for a couple of minutes, add the drained lentils, nuts, apricots, Australian Bush Herbs, bread and stock.
Bring the heat down slightly and leave to simmer for 6–7 mins until the stock is completely absorbed. Turn the heat off and fold the beaten eggs through.
Pack the mixture into the loaf tin, place in the oven and cook for 40–45 mins or until browned and crispy on the outside.
Serve immediately with cranberry sauce.
