Best-Ever Lentil Roast
By Deliciously Ella
Published on 26 November 2024
This Best-Ever Lentil Roast from Deliciously Ella combines winter veg and pulses with gently spicing to create a tasty warming supper. Great all year round but this makes the perfect plant-based centrepiece for Sunday lunch. Serve with classic trimmings and gravy for the full effect.Time and servings
1 hr 15 minsTotal time
8Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 70g pine nuts
- 2 tbsp olive oil
- 1 onion, finely chopped
- 6 button mushrooms, finely sliced
- 3 carrots, finely chopped
- 2 garlic cloves, chopped
- 1 tsp dried thyme
- 3 tbsp tamari
- 400g tin red kidney beans, drained
- 240g cooked puy lentils
- 70g porridge oats
- 3 tbsp cornflour
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Line a 900g loaf tin with baking paper.Step 2
Put the pine nuts in a dry frying pan over a low-medium heat and gently toast for 2-3 mins, then tip onto a plate and set aside.Step 3
Add 1 tbsp oil to a pan over a medium heat and sauté the onion, mushrooms and carrot for 15 mins until softened; then add the garlic and cook for 30 secs until fragrant.Step 4
Add the thyme and tamari, mix well and cook for 2 mins more.Step 5
Tip in the drained kidney beans, lentils, oats, cornflour and toasted pine nuts, remaining 1 tbsp olive oil and a good pinch of salt. Stir well and cook for 1 min.Step 6
Using a potato masher or fork, mash the mixture until it all comes together but doesn’t become too mushy.Step 7
Transfer the mixture to the prepared loaf tin and cook for 40 mins until cooked through and nicely crusted on the outside.Step 8
Once cooked, remove from the oven and leave to sit in the tin for a few mins before turning out onto a serving plate and slicing to serve with your favourite sides.