This lentil walnut roast is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:
a cupful of lentils. For some reason organic ones cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones.
4 sticks of celery, finely diced
1 red and 1 green pepper, also diced
a 200g bag of walnuts, blitzed in blender or food processor
half a pack of Orgran Rice Crumbs (so 150g)
a tablespoon of fresh chopped herbs, I used rosemary and sage
2 tablespoons of gluten-free flour
small handful of sunflower seeds and some for sprinkling on top
seasalt to taste
Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.
For more roast recipes, see Vegan Christmas or Yule
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