Step 1 Preheat oven to 180C/160C fan forced. Spray a 10 x 20cm (base measurement) loaf pan with olive oil. Line base and sides with baking paper.

Step 2 Heat oil in a large saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add the garlic and 2 teaspoons rind and cook until aromatic. Increase heat to high. Add the mushrooms and cook, stirring, for 3-4 minutes or until golden. Transfer to a large bowl to cool.

Step 3 Reserve 1 tablespoon each of the almonds, parsley and breadcrumbs. Add lentils, currants, eggs and remaining almonds, parsley and breadcrumbs to mushroom mixture. Stir until combined. Season. Spoon into prepared pan. Smooth surface. Bake for 40 minutes or until golden and firm. Set aside for 5 minutes. Carefully turn onto a clean board.

Step 4 Meanwhile, for the sugo, heat the oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic and cook, stirring, until aromatic. Stir in tomato and capsicum. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thick. Add vinegar. Season.