Main Dishesdeliciouslyella
Best-Ever Lentil Roast
Combining red kidney beans, lentils, mushrooms and carrots, and seasoned with tamari and thyme, this irresistible main is a great plant-based option for Sunday lunch. Serve alongside the classic trimmings of roasted root vegetables and steamed greens.
👥 8 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●oven
📝 Preparation Steps
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.
pine nuts2.5 oz
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.
olive oil1 tablespoononion1garlic2 cloves
3
Add the thyme and tamari, mix well and cook for 2 further minutes.
dried thyme1 teaspoontamari3 tablespoons
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.
red kidney beans8.5 ozporridge oats2.5 ozcornflour3 tablespoonspine nuts2.5 ozolive oil1 tablespoon
5
Using a potato masher or fork, mash the mixture until it all comes together but doesn’t become too mushy.
6
Transfer the mixture to the loaf tin and cook for ⏱️ 40 minutes until cooked through and nicely crusted on the outside.
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.
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