Easy Lentil Roast
Download a printable PDF version of the recipe.
Vegetarian
Ingredients
Makes 4 serves
- 200g uncooked red lentils
- 400ml beef or vegetable stock
- 1 brown onion
- 1 tsp crushed garlic
- 2 slices of bread, crumbed
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 egg
- salt and pepper
- dry breadcrumbs to coat tin
Method
- Cut the onion into fine dice and sauté in a pot for a few minutes with the garlic. Add the lentils and stock to the pot and simmer for about 20 minutes, or until the lentils are cooked and the mix is like a stiff porridge. Add extra water or stock if needed and season with salt and pepper.
- Remove from the heat and allow to cool to room temperature. When cooled, preheat the oven to 190°c / gas mark 5 / 375°f.
- Add the fresh breadcrumbs, parsley, lemon juice and egg to the lentils and mix well. Season to taste with salt and pepper.
- Grease a bread tin with a small amount of oil and coat with the dry breadcrumbs. Pour the lentil mixture into the tin and bake in the oven for 45-60 minutes.
- Serve with vegetables and gravy.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
