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Nut And Lentil Roast Recipe
Easy Vegetarian roast dinner
5
from 1 vote
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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