Lentil and Nut Roast


(2 votes) 5 2

Fantastically hearty and flavorful vegetarian dish.

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  • Roast:
  • 2/3 C. red lentils
  • 1 C. hazelnuts
  • 1 C. walnuts
  • 1 large carrot
  • 2 celery stalks
  • 1 large onion
  • 4 oz. mushrooms
  • 4 Tbs. butter
  • 2 tsp. mild curry powder
  • 2 Tbs. tomato ketchup
  • 2 Tbs. Worcestershire sauce
  • 1 egg, beaten
  • 2 tsp. salt
  • 4 Tbs. fresh parsley, chopped
  • 2/3 C. water
  • Vegetarian Gravy:
  • 1 large red onion, sliced
  • 3 turnips, sliced
  • 3 celery stalks, sliced
  • 4 oz. mushrooms, halved
  • 2 whole garlic cloves
  • 6 Tbs. sunflower oil
  • 6 C. vegetable stock or water
  • 3 Tbs. soy sauce
  • Good pinch of granulated sugar
  • Salt and ground black pepper

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Roast: Soak the lentils for 1 hour in cold water then drain well. Grind the nuts in a blender or food processor fitted with a steel blade until quite fine but not too smooth. Set the nuts aside. Chop the carrot, celery, onion, and mushrooms into small chunks, then pass them through a blender or food processor fitted with a steel blade until they are finely chopped. Fry the vegetables gently in the butter for 5 minutes, then stir in the curry powder and cook for a minute. Cool.

Meanwhile, mix the soaked lentils with the nuts, vegetables, ketchup, Worcestershire sauce, egg, salt, parsley, and water. Grease and line the base and sides of a long 2 lb. loaf pan with waxed paper or a sheet of foil. Press the mixture firmly into the pan and smooth the surface. Preheat the oven to 375 degrees. Bake for about 1-1 1/4 hours until just firm, covering the top with a butter paper or piece of foil if it starts to burn. Allow the mixture to stand for about 15 minutes before you turn it out and peel off the paper. It will be fairly soft when cut as it is a moist loaf. Serve with vegetarian gravy.

Vegetarian Gravy: Cook the vegetables and garlic on a moderately high heat with the oil in a large saucepan, stirring occasionally until nicely browned but not singed. This should take about 15-20 minutes. Add the stock or water and soy sauce and bring to a boil, then cover and simmer for another 20 minutes. Purée the vegetables, adding a little of the stock, and return them to the pan by rubbing the pulp through a sieve with the back of a ladle or wooden spoon. Taste for seasoning and add the sugar. Freeze at least half of the gravy to use later and reheat the rest to serve with the lentil and nut roast.

Yield: 1 3/4 pints gravy

Tip: An excellent celebration dish which can be served with all the trimmings, including vegetarian gravy. Garnish it with fresh cranberries and French parsley for a really festive effect.

Yield: 6-8 servings

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