Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut roast that is also a great accompaniment for turkey and pork.
900g or 2 lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
Baking parchment or loaf liner
Mixing bowl
saucepan
Frying pan / skillet
Foil
Colander or large sieve
Ingredients
150ggreen lentils
1onionfinely chopped
100gmushrooms chopped
2garlic clovescrushed
200gchestnutscooked, peeled and rough chopped
100gwalnutsrough chopped
100ghazelnutsrough chopped
3eggsbeaten
2tablespoonfresh herbs or 1 tablespoon of dried
100gcheddargrated
1tablespoonoil
140gdried cranberries
1teaspoonsalt
½teaspoonpepper
Instructions
Rinse lentils and place in saucepan with plenty of water, bring to boil and simmer for about 20 minutes until soft. Drain.
Heat the oil in a pan and soften the onion and mushrooms then add the garlic and cook for 1 minute.
In a large bowl combine the onion mixture and lentils with the rest of the ingredients, aside from the cranberries.
Grease a 2 pint loaf tin and line with greaseproof paper with plenty of overhang. Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture.
Fold the paper over and cover the top with foil. Bake in a 180 C oven for 50 minutes then leave to cool in the tin for 20 minutes before turning out and serving.
Leave out the cranberries altogether or swap with apricots, spinach or lightly cooked carrots or other vegetables.
Notes
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.