Nut And Lentil Roast Recipe
Easy Vegetarian roast dinner
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