Lentil nut roast

Name: Lentil nut roast
Cuisine: European, British
Ingredients: 8 oz 225g whole brown lentils; 1 bay leaf; 2 tbsp rapeseed or olive oil; 1 celery stick – finely chopped; 1 onion – finely chopped; 2 cloves garlic – finely chopped; 5 oz 150g Brazil nuts – ground or any other nuts; 4 oz 120g wholemeal breadcrumbs (I used rye sourdough with linseeds); 4 tbsp tomato passata; 1 tbsp tamari or other good quality soy sauce; 1 tsp balsamic vinegar; 1 tsp herbes de Provence; Beaten egg; a good grinding of black pepper; 2 tbsp rapeseed or olive oil; 1 onion; 8 sage leaves – finely chopped; 2 oz 60g wholemeal breadcrumbs (I used rye sourdough); a pinch of sea salt; a grind of black pepper

5 steps

Serve with gravy and usual roast dinner veg.

Updated at: Thu, 17 Aug 2023 03:40:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories754 kcal (38%)

Total Fat34.3 g (49%)

Carbs86.7 g (33%)

Sugars8.7 g (10%)

Protein29.6 g (59%)

Sodium639.6 mg (32%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Fry the onions and celery gently for about 10 minutes then add the garlic and carry on until the onions are translucent

Step 2

Add the lentils and the other ingredients up to the 2 tablespoons of oil

Step 3

Make the stuffing by cooking the other onion, then mixing with sage, breadcrumbs and seasoning

Step 4

Place half the nut-roast mixture into loaf tin followed by the stuffing mixture then the rest of the nut-roast mixture. Press down to make smooth and compacted

Step 5

Bake on 180 for approx 40 mins