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slice of terrine

Vegetarian Roast with Nuts and Lentils

Amanda Wren-Grimwood
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. 
5 from 11 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine British, French
Servings 8
Calories 427 kcal

Ingredients
 
 

  • 150 g green lentils
  • 1 onion finely chopped
  • 100 g mushrooms chopped
  • 2 garlic cloves crushed
  • 200 g chestnuts cooked, peeled and rough chopped
  • 100 g walnuts rough chopped
  • 100 g hazelnuts rough chopped
  • 3 eggs beaten
  • 2 tbsp fresh herbs or 1 tbsp of dried
  • 100 g Emmenthal grated
  • 1 tbsp oil
  • 140 g dried cranberries
  • 1 tsp salt
  • ½ tsp pepper

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

Leave out the cranberries altogether or swap with apricots, spinach or lightly cooked carrots or other vegetables.

Nutrition

Calories: 427kcalCarbohydrates: 44gProtein: 15gFat: 23gSaturated Fat: 4gCholesterol: 73mgSodium: 342mgPotassium: 538mgFiber: 9gSugar: 14gVitamin A: 205IUVitamin C: 13.1mgCalcium: 156mgIron: 3.1mg
Keyword nut, roast, terrine
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