Vegetarian Roast with Nuts and Lentils
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.
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
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