These little lentil roasts make a change from the usual nut roast and are more economical to make. If you don’t like spices, then swap them for a mixture of fresh and dried herbs instead. Serve with any sauce from the Sauce Section.
Testers and Tasters Feedback
“Really lovely.”
“Very tasty, equally nice cold the next day.”
“They were lovely and make a perfectly easy staple.”
“I was surprised how well the ingredients bound together. I’ll try different flavours each time.”
Photo:
Henrietta Wells, Tester and Taster Served with Spiced Tomato Sauce in Sauces and Dips.
Serves 10-14 depending on size made
Plants: 15-18
Preparation: 30-45 minutes Cooking: 20-30 minutes
GF V Option NF DF
Swaps
V: 1tbsp ground chia, flax or camelina seeds.
Non Spicy: If you prefer a non-spicy version swap the spices for a mixture of fresh rosemary, sage, dried thyme and oregano.
Gluten free miso: Vegemite, fermented barley or fava beans work as well.
Tomato paste: leave out and other seasoning to enhance the flavours to your liking.
Options
Add about 100g of strong cheese to the mixture and grate some on the top for a golden crust.
Add chilli or harissa to the mixture for a spicier version.
Ingredients
250g lentils - red lentils give a lovely colour but any lentils should work.
500 ml water
1.5 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
1 leek finely chopped
1 medium onion finely chopped
1 medium carrot grated
2 tsp cumin
2 tsp dried turmeric or (if you can get them) 2-3 small fresh turmeric roots
1 tsp dried coriander
1 tbsp fresh coriander
1 tsp each of cumin seeds, fennel seeds
1-2 cloves of garlic and 1-1.5cm fresh ginger grated
1 egg or vegan option
2 tsp brown gluten free miso
1 tbsp tomato paste
2 tsp pomegranate molasses (optional)
2 tsp Ground chia seeds
50g mixed seeds plus extra to sprinkle on top
Salt and pepper to taste
Method
Prepare the individual cases if using tins or ramekins, use some of the EVOO to grease them thoroughly, or line them with parchment or greaseproof paper.
Heat the oven to 200C, 180C fan, 400F, gas 6.
Rinse the lentils and ensure there are no stones in the mix.
Cook the lentils with the water until they are soft and creamy in texture.
Whilst the lentils are cooking gently fry the leeks and onion in the remaining EVOO until they are translucent but not brown. Add the grated carrot, finely chopped or grated garlic, and ginger and spices and toast them to allow the flavours to emerge.
Once the lentils, vegetables and spices are cooked mix them together with all the remaining ingredients. Stir well so that everything is combined and evenly spread throughout the mixture.
Add beaten egg or vegan option and any other additional ingredients.
Set aside for 5-10 minutes to allow the chia seeds to soak up the moisture. See note below if mixture feels to wet.
Fill the containers to the top. Sprinkle the mixed seeds on top and bake in the oven for 20-30 minutes.
Note
If the mixture looks very wet add 1-3 tsp of coconut flour, chickpea or gram flour. If not gluten free then breadcrumbs or oat flakes will also thicken the mixture. The mixture should not drop off a spoon.
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