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Lentil nut roast with sugo
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Wow your friends with a flavorful lentil nut roast, perfect for Christmas dinner - appealing to vegetarians and meat lovers alike.
Ingredients:
  • 18.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 celery sticks, trimmed, finely chopped
  • 3 tsp finely grated lemon rind
  • 250g cup mushrooms, sliced
  • 80g natural almonds, chopped
  • 82.50 ml chopped fresh continental parsley leaves
  • 95g (1 1/3 cups) fresh wholemeal breadcrumbs
  • 2 x 400g cans brown lentils, rinsed, drained
  • 40.00 ml dried currants
  • 2 eggs
  • Fresh continental parsley leaves, extra, to serve
  • 1 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 x 400g cans cherry tomatoes
  • 50g roasted red capsicum, not in oil, chopped
  • 2 tsp balsamic vinegar
Instructions:
  • Preheat the oven to 180C/160C fan forced, then generously coat a 10 x 20cm loaf pan with olive oil and line it with baking paper.
  • In a large saucepan, heat oil over medium heat. Sauté onion and celery until softened, about 5 minutes. Stir in garlic and 2 teaspoons of rind, cooking until fragrant. Turn up heat to high, add mushrooms, and cook until golden, about 3-4 minutes. Transfer mixture to a large bowl and let it cool.
  • Set aside 1 tablespoon each of almonds, parsley, and breadcrumbs. Combine lentils, currants, eggs, and the rest of the almonds, parsley, and breadcrumbs with the mushroom mixture. Season well. Spread the mixture into the prepared pan, ensuring a smooth surface. Bake for 40 minutes until golden and firm. Allow it to cool for 5 minutes before carefully transferring it onto a clean board.
  • In a large saucepan over medium heat, heat the oil and cook the onion until soft for about 5 minutes. Stir in the garlic until aromatic, then add the tomato and capsicum. Bring to a boil, then reduce heat and simmer until thick, about 15 minutes. Finish by adding vinegar and seasoning to taste.
  • 1. Spread sugo in a sizeable baking dish. Position the nut roast in the middle. Mix together the leftover lemon zest, reserved almonds, parsley, and breadcrumbs in a bowl. Scatter over the nut roast. Bake for 15 minutes or until the topping is golden. Let it sit for 5 minutes. Garnish with additional parsley leaves.

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