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Nut Roast With Lentils

May 17, 2020 Penny 19 Comments

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nut-and-lentil-roast-loaf-cut
Nut And Lentil Roast

Simple Nut Roast Recipe

My Easy Nut Roast Recipe is very popular and in my opinion one of the best nut recipes out there but I am also on the look out for variations. I was particularly taken with a recipe from the book Pulse: Truly Modern Recipes for Beans, Chickpeas and Lentils, to Tempt Meat Eaters and Vegetarians Alike, a book from which I have taken several ideas and would recommend to anyone interested in cooking with lentils and beans – including meat eaters. I did this recipe when I was on my wheat free diet and among a few other changes, omitted thee breadcrumbs – so this recipe is a wheat free nut roast recipe.

This Nut and Lentil Roast recipe is delicious, low cost and easy to prepare and makes a great alternative to a meat roast

It is very tasty and delicious both hot and cold. In fact it is ideal for a picnic or in a packed lunch. It also reheats really well. The loaf makes two loaves for four people so one can be kept in the fridge or frozen for another day.

This recipe did entail a lot of chopping of vegetables but once that is done, the preparation is quick. The vegetable chopping can be quite therapeutic if done with sufficient time (and the radio or your favourite music playing in the background.) Preparing a meal for raw ingredients is a wholesome activity and can be used as a time to think and contemplate – or just get really involved in the task at hand.

Nut Roast – A Bad Press?

Nut roast has had a bad press at times by being the obvious and potentially boring meat alternative. But it can be flavoured in so many different ways it is anything but boring and it is very nutritious. I tend to use generic mixed nuts which you can buy from the supermarket. That way you get the health benefits of different nuts too.

Since most people enjoy a roast dinner, a nut roast is ideal for serving as part of a full roast dinner. It can easily be prepared alongside a meat dish for any vegetarians coming for dinner. See also Lentil Roast

More Lentil Recipes

bowl of dhal with nan bread and bhaji on the side
Dhal
onion-lentil-wellingon
Onion And Lentil Wellington
slice-lentil-cheese-flan
Lentil And Cheese Flan
lentil-bake-with tomatoes-in-serving-dish
Lentil Bake

nut-and-lentil-roast-loaf-cut

Nut And Lentil Roast Recipe

Easy Vegetarian roast dinner
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 39 minutes mins
soaking time 20 minutes mins
Course Main Course
Cuisine British
Servings 6
Calories 602 kcal

Ingredients
  

  • 50 g puy lentils
  • 300 g red lentils
  • 50 g butter
  • 1 onion peeled and diced
  • 2 carrots scrubbed and diced
  • 2 celery sticks diced
  • 1 pepper deseeded and chopped
  • 1 green chilli diced
  • 2 teaspoons ground cumin
  • 130 g mature cheddar grated
  • 75 g chopped mixed nuts
  • 6 eggs beaten
  • salt and pepper

Instructions
 

  • Preheat the oven to 180 degrees C
  • Line 2 1lb loaf tins (or one 2lb loaf) with greaseproof paper
  • Put all the lentils (puy and red) in a bowl and pour boiling water over
  • Leave to soak for 20 minutes
  • Melt the butter in a large saucepan
  • Add all the vegetables and cook for 5 minutes, stirring occasionally
  • Add the cumin powder and stir
  • Drain the lentils
  • In a large bowl mix the lentils, nuts and vegetables
  • Add the cheese and eggs
  • Stir well
  • Add salt and pepper to taste
  • Bake in the oven for 40 minutes or until nicely browned
  • Serve sliced hot or cold

Notes

You will need a 2lb loaf tin
Keyword Sunday lunch

Vegetarian Dinner Recipes Nut Recipes

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Comments

  1. Mik says

    March 7, 2025 at 12:29 pm

    Quick question, please. I’m not a huge fan of the flavour of eggs so would this recipe work using 1 or 2 eggs, and chick peas water instead?
    Thank you

    Reply
    • Penny says

      March 13, 2025 at 2:51 pm

      I would think so although I haven’t tried it. Do let me know if you do try it and I could add it as a recipe alternative 🙂

      Reply
  2. Alicia Vickers says

    August 4, 2024 at 6:50 pm

    Hello,
    Am I meant to cook the lentils first so that they are soft? I tried this recipe and the lentils are a bit crunchy in the loaf. Does this mean it’s cooked ok? Thanks so much

    Reply
    • Penny says

      August 13, 2024 at 12:17 pm

      You can boil up the lentils for a little if you prefer a softer texture

      Reply
  3. Julie says

    April 6, 2021 at 5:22 pm

    We have just had this, we eat meat but fancied veggie. Made with store cupboard ingredients and we loved it. Made a tomato sauce to go with

    Reply
  4. Diane Young says

    June 12, 2020 at 7:49 am

    5 stars
    Nutritious and the flavours are great hot or eaten cold. I used green lentils and the veg needs to be diced very small. It also kept well in the freezer.

    Reply
  5. Mike says

    April 19, 2016 at 4:18 pm

    This is a delicious recipe, best I’ve tried, I always use 2 chillis gives it extra bite, superb!

    Reply
  6. Lea Satie says

    December 5, 2015 at 2:38 am

    Absolutely gorgeous!! Loved this recipe very much!!!

    Reply
    • Penny says

      December 5, 2015 at 11:16 am

      Thank you for saying!

      Reply
  7. Amanda says

    July 20, 2014 at 7:47 pm

    Hi Penny

    This looks delicious. How many people does this server? Looks like 6-8 people?

    Thanks

    Reply
    • Penny says

      July 21, 2014 at 5:14 pm

      Yes it will serve 8 people generously…..

      Reply
  8. Becky says

    June 29, 2014 at 4:23 am

    I am a veggie thrifter so this is the perfect recipe for me!

    Reply
  9. Sharon says

    June 26, 2014 at 10:58 pm

    I’m practically drooling reading this recipe but I can’t make it because I have a nut allergy. What could I substitute for the nuts? I was thinking oats or sunflower seeds may work.

    Thanks

    Reply
    • Penny says

      June 27, 2014 at 11:26 am

      I have had a look around the internet and it seems people have tried sunflower seeds and pumpkin seeds in nut roasts successfully. You might also like the Lentil Roast recipe. I will try a ‘nutless’ nut roast soon and get back to you.

      Reply
      • Joanne says

        June 27, 2014 at 12:51 pm

        Hi Penny I have never made a nut roast before either and was wondering when do I add the nuts or seeds if I use them please? Is it with the lentils and vegetables? Many thanks Joanne

        Reply
        • Penny says

          June 27, 2014 at 1:16 pm

          Thank you for asking – I see I have not made it clear. You add the nuts you mix the lentils and vegetables together – I will amend the recipe to make it clearer 🙂

          Reply
    • Penny says

      June 30, 2014 at 8:01 pm

      Just to let you know I have remade this recipe but with chickpeas and sunflower seeds instead of nuts. I will post the full recipe in the next couple of days – but it worked and was delicious!

      Reply
  10. Melinda says

    June 26, 2014 at 7:21 pm

    Really fancy trying this recipe! Although I’ve heard of puy lentils I’ve never used them. Will any green lentils be OK to use?
    Thanks!

    Reply
    • Penny says

      June 26, 2014 at 9:40 pm

      Yes any green lentils will be fine – hope you enjoy it.

      Reply

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