Rinse the lentils then put in a saucepan and cover with cold water

Bring to the boil then cover and reduce to a simmer for 45 minutes until tender. You can use canned lentils and skip this step

When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened

Add the mushrooms and cook for 2 minutes before stirring in the curry powder

Drain the lentils and add to the onion / mushroom mixture

Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper

Get another pan of water boiling and blanch the cabbage leaves for 2 minutes. Drain and rinse with cold water then pat dry with kitchen towel

Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges. It's easiest to cut out the hard leaf parts first so they're more flexible

Pack the lentil mixture into the cabbage-lined tin

Wrap the overhanging leaves over the top to seal in the mixture

Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste

Turn the lentil loaf out and slice