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.
Equipment
- 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
- 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 tablespoon fresh herbs or 1 tablespoon of dried
- 100 g cheddar grated
- 1 tablespoon oil
- 140 g dried cranberries
- 1 teaspoon salt
- ½ teaspoon 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
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.
Nutrition
Calories: 430kcalCarbohydrates: 43gProtein: 15gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 396mgPotassium: 545mgFiber: 9gSugar: 14gVitamin A: 234IUVitamin C: 13mgCalcium: 148mgIron: 3mg
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