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Summer lentil-nut roast


Serves: 6-8
timePrep time: 40 mins
timeTotal time:
Summer lentil-nut roast
Recipe photograph by Mike English

Summer lentil-nut roast

Nut roasts aren't just for Christmas! Try our summery version for your next Sunday lunch

Serves: 6-8
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
328Kcal
Fat
19gr
Saturates
3gr
Carbs
22gr
Sugars
7gr
Fibre
9gr
Protein
14gr
Salt
1gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 2½ tbsp milled flaxseed
  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp picked thyme or chopped rosemary leaves
  • 1 courgette, grated
  • 1 carrot, peeled and grated
  • 1 x 410g tin or 1 x 250g pouch green lentils, rinsed and drained
  • 1 x 400g tin chickpeas, rinsed and drained
  • 2 tbsp tomato purée
  • 1 tbsp tamari
  • 125g mixed nuts
  • 2-3 roasted red peppers, from a jar
  • 1 x 100g pack asparagus tips
  • 8-10 sundried or sunblush tomatoes, sliced
  • a handful of rocket

Step by step

  1. Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a loaf tin, about 20cm x 7cm x 10cm, with a long strip of baking paper. Put the milled flaxseed in a small bowl with 5 tablespoons of water and whisk briefly. Leave to thicken.
  2. Fry the onion in the oil until soft, about 10 minutes, then add the garlic, herbs, courgette and carrot. Fry for 10 minutes until the vegetables are tender and all the water from the courgette has evaporated.
  3. Put the lentils, chickpeas, tomato purée, tamari and 100g of the nuts in a food processor and blend until well mixed, but not completely smooth. Add the flaxseed and cooked veg, pulse again until just mixed, and season well.
  4. Put a third of the mixture into the loaf tin and pack it in really well with the back of a spoon. Slice down one side of each pepper so you can open it up to form a layer, and dry with kitchen paper. Cover the lentil mixture with a layer of roasted red peppers, trimming them to fit the tin and patching up any gaps.
  5. Add another third of the lentil mixture, pack it in, and line up the asparagus in a single layer along the length of the tin. Put the remaining mixture on top, smooth over, cover with foil and bake for 30 minutes, then remove the foil and bake for a further 40 minutes.
  6. Leave the nut loaf to rest for 10 minutes, then turn out on a serving platter. Leave to rest, uncovered, for a further 10 minutes (this will make it easier to carve) before decorating with the sundried tomatoes, rocket and the remaining nuts, roughly chopped. Slice with a sharp knife (it will be fairly fragile, but will be lovely and moist). Serve with greens, if you like.
Chef quote
Tamari is a gluten-free Japanese soy sauce. It’s darker and richer than regular soy sauce and has a deep savoury taste that makes it perfect for seasoning.

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