Crunchy Nut Lentil Roast
Discover the ultimate plant-based centerpiece with this hearty and flavorful Crunchy Nut Lentil Roast. Packed with protein-rich lentils, wholesome veggies, and the satisfying crunch of mixed nuts, this recipe is a delightful twist on classic comfort food. Infused with aromatic herbs like thyme and rosemary, and bound together with a flaxseed mixture, this roast offers both texture and flavor in every slice. It's easy to prepare with simple ingredients, yet impressive enough to serve at special gatherings. Perfect for vegans and vegetarians, this savory loaf pairs beautifully with a drizzle of gravy or a side of roasted vegetables. Ready in just over an hour, it’s a nutrient-packed, crowd-pleasing dish that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 150 grams Green or brown lentils (uncooked)
- 500 milliliters Vegetable stock
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 medium Carrot (grated)
- 2 stalks Celery (finely chopped)
- 200 grams Mushrooms (finely chopped)
- 100 grams Breadcrumbs
- 100 grams Mixed nuts (roughly chopped)
- 2 tablespoons Ground flaxseed
- 4 tablespoons Water (for flaxseed)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a loaf pan and line it with parchment paper for easy removal after baking.
Rinse the lentils under cold water and add them to a medium saucepan with the vegetable stock. Bring to a boil, then reduce the heat and simmer for around 20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set the lentils aside to cool slightly.
While the lentils are cooking, mix the ground flaxseed with 4 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it forms a gel-like consistency.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the garlic, grated carrot, celery, and mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the moisture from the mushrooms has evaporated.
Transfer the cooked vegetables to a large mixing bowl. Add the cooked lentils, breadcrumbs, chopped nuts, flaxseed mixture, parsley, soy sauce, tomato paste, thyme, rosemary, salt, and pepper.
Mix all ingredients together thoroughly. The mixture should hold together when pressed. If it's too dry, add a small splash of water; if too wet, add a little more breadcrumbs.
Spoon the mixture into the prepared loaf pan, pressing it down firmly and evenly to ensure it holds its shape.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and firm to the touch.
Allow the lentil roast to cool in the pan for 10 minutes before carefully turning it out onto a serving plate. Slice and serve warm with your favorite gravy or side dishes.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 38.3 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 460 mg | 35% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4399 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
