Vegetarian roast - lentil loaf

Name: Vegetarian roast - lentil loaf
Total time: 4800 s
Yield: 6 people
Cuisine: British
Ingredients: 200 g dried red lentils; 500 ml vegetable stock; 1 onion finely chopped; 1 clove garlic finely chopped; 1 stick celery finely chopped; 1 green pepper finely chopped; 2 spring onions finely chopped; 5 sprigs thyme leaves; 1 tbsp chopped parsley; 1 parsnip grated; 1 tsp Dijon mustard; 2 medium eggs (or 1 large); Seasoning; Coconut oil (or any other type)

Kate Carless @KateCarless

Bath, UK

I’m not a veggie but I often opt for the veggie option for Sunday roasts. So, this weekend, I thought I’d attempt to create my own. It’s great way to use up odd bits of veg. You can throw in anything really. I served this with potatoes, roasted veg, greens, Yorkshire puddings and gravy #roastdinner

Kate Carless @KateCarless

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Ingredients

1hr 20mins

6 people

200 gdried red lentils
500 mlvegetable stock
1onion finely chopped
1 clovegarlic finely chopped
1 stickcelery finely chopped
1green pepper finely chopped
2spring onions finely chopped
5 sprigsthyme leaves
1 tbspchopped parsley
1parsnip grated
1 tspDijon mustard
2medium eggs (or 1 large)
Seasoning
Coconut oil (or any other type)

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Steps

1hr 20mins

1

Preheat the oven to 180 degrees centigrade
2

Place the lentils in a sauce pan and cover with the vegetable stock. Bring to the boil and cook until soft. Drain through a sieve and put the drained lentils in a bowl.
3

Fry the onion, garlic, celery, green pepper and seasoning in a tsp of coconut oil over a medium heat, until soft. Then add the thyme leaves.
4

Transfer the fried vegetables to the bowl with the lentils. Then add the mustard, parsley, grated parsnip and eggs to the bowl. Mix everything together. Season with salt and pepper.
5

Line a loaf tin with baking parchment and pour in the lentil mix. Bake in the oven for 45 minutes.
6

Serve sliced, with veg and gravy

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Cooksnaps

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Kate Carless @KateCarless

on November 08, 2020 22:20

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.