Best-Ever Lentil Roast
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 2.5 oz pine nuts
- 1 onion
- 5–6 button mushrooms
- 3 carrots
- 2 cloves garlic
- 1 teaspoon dried thyme
- 3 tablespoons tamari
- 240g canned red kidney beans
- 8.5 oz cooked Puy lentils
- 2.5 oz porridge oats
- 3 tablespoons cornflour
- 1 tablespoon olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F. Line a 900g / 2 lb loaf tin with baking parchment. Put the pine nuts in a dry frying pan, gently toast for 2–3 minutes, then tip onto a plate and set aside.
Step 2
Heat a drizzle of olive oil in a pan and sauté the onion, mushrooms and carrot for 15 minutes until softened; then add the garlic and cook for 30 seconds until fragrant.
Step 3
Add the thyme and tamari, mix well and cook for 2 further minutes.
Step 4
Finally, add the drained red kidney beans, lentils, porridge oats, cornflour and toasted pine nuts, 1 tablespoon of olive oil and a good pinch of salt. Cook everything together for 1 minute.
Step 5
Using a potato masher or fork, mash the mixture until it all comes together but doesn’t become too mushy.
Step 6
Transfer the mixture to the loaf tin and cook for 40 minutes until cooked through and nicely crusted on the outside.
Step 7
Once cooked, remove from the oven and leave to sit in the tin for a few minutes before turning out onto a serving plate.
Step 8
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