Preheat the oven to Gas Mark 6 (200°C / 400°F).

Place the lentils and the barley in a sieve, and wash until the water is running almost clear. Alternatively place in a deep bowl, add water and swill the water around until it is cloudy - tip the water out and repeat.

Tip the lentils and barley into a large bowl, add the diced onion, garlic, chopped aubergine, mushrooms, and chopped nuts. Mix thoroughly.

Stir in the nutritional yeast, cumin, mixed herbs & Cajun spice. Season with salt and black pepper and mix everything in until it is evenly combined.

Spoon the mixture into a non stick, silicon or lined loaf tin, pressing down firmly (especially in the corners) and smoothing the top. (You can spray or lightly brush the bottom and sides with oil if it needs it).

Using a jug (or a mug), mix the tomato purée with the water, garlic granules, salt, and pepper. Stir until the tomato puree has completely dissolved. Pour your tomato liquid evenly over the loaf - it should cover the whole loaf and you should just be able to see the liquid almost level with the top of the loaf (if you have too much, stop at this point. If you need a bit more, just add a bit of water to the mug and add). The liquid will cook the lentils and barley as the loaf bakes.

Arrange the tomato slices on top of your loaf (optional).

Bake for about 1 hour 10 minutes, until the lentils and barley are cooked through, most of the liquid has been absorbed, and the loaf is firm and set. You can check part way through and add more liquid if necessary.

Allow to rest in the tin for 10 minutes before removing.

Serve & Enjoy.