7 months +

Lentil Roast

Prep: 10-30 mins
Cooks in: 60+ mins
Serves: 8

Contains:

  • Gluten

  • Eggs

  • Wheat

  • Mustard

  • Milk

Suitable for:

  • Vegetarian

Ingredients

3 tbsp vegetable oil
1 onion
3 garlic cloves
100g carrots
200g mushrooms
1 tbsp tomato paste
125ml water
400g can cooked green lentils in water

400g can cannellini beans
2 tbsp mixed dry herbs
1 tbsp Dijon mustard
75g porridge oats
75g cheddar cheese
75g dry cranberries
2 beaten eggs

Contains:

  • Gluten

  • Eggs

  • Wheat

  • Mustard

  • Milk

Method

Step 1

Preheat oven to 180C / Fan 160C. Grease a loaf tin with a little butter, and line with greaseproof paper. 

You can prepare a day ahead and keep it in the fridge wrapped overnight. Slice the lentil roast cold and reheat on plates in the microwave just before serving.

step 1/5

Method

Step 2

Finely chop onion and mushrooms. Crush garlic. Grate carrot on the coarse side of a cheese grater.

You can prepare a day ahead and keep it in the fridge wrapped overnight. Slice the lentil roast cold and reheat on plates in the microwave just before serving.

step 2/5

Method

Step 3

Heat some vegetable oil in a large pan. Add finely chopped onion, crushed garlic. Fry gently until soft. Add grated carrot, mushrooms, water and tomato paste. Stir until mixed and cook covered under medium heat for 10 minutes. Remove lid and cook for another 10 minutes until liquid has evaporated.

You can prepare a day ahead and keep it in the fridge wrapped overnight. Slice the lentil roast cold and reheat on plates in the microwave just before serving.

step 3/5

Method

Step 4

Rinse and drain lentils and cannellini beans. Mash together with a potato masher. Add cooked vegetable mixture, dry herbs, mustard, porridge oats, grated cheddar cheese, cranberries and beaten eggs. Mix well together until blended.

You can prepare a day ahead and keep it in the fridge wrapped overnight. Slice the lentil roast cold and reheat on plates in the microwave just before serving.

step 4/5

Method

Step 5

Pour mixture in prepared tin, spreading the top evenly. Cook for around 40-45 mins. When done, leave to cool in the tin for around 15 mins then flip over carefully onto a serving dish. Serve with your favourite chutney and/or gravy. 

You can prepare a day ahead and keep it in the fridge wrapped overnight. Slice the lentil roast cold and reheat on plates in the microwave just before serving.

step 5/5