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Nut And Lentil Roast Recipe

Easy Vegetarian roast dinner
5 from 1 vote
Prep Time 20 mins
Cook Time 39 mins
soaking time 20 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