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Spiced Lentil, Nut and Vegetable Roast

Serves 4 

  • 1 tbsp of cumin seeds
  • 1 dried chilli
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • fresh ginger, 3cm piece
  • 200g of chestnut mushrooms, sliced
  • 100g of paneer, grated
  • 1 large carrot, grated
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp ground turmeric
  • 100g of red lentils
  • 2 tomatoes, chopped
  • 200ml of water
  • 100g of walnuts, finely chopped
  • 100g of cashew nuts, finely chopped
  • 100g of vegetarian mature cheddar, grated
  • 1 handful of fresh coriander, chopped
  • 1 tbsp of rapeseed oil
  • 15g dried breadcrumbs (optional)
  • salt
  1. Preheat an oven to 180°C/gas mark 4
  2. To begin, line the base and sides of a 1.5 litre loaf tin with parchment paper
  3. In a large frying pan, heat the ghee and add the cumin seeds and dried chilli. Cook until fragrant.
  4. Add the onions and cook for a further 5 minutes, or until they start to soften.
  5. Place the garlic and ginger in the pan and stir for several minutes, then add the sliced mushrooms and cook until tender
  6. Mix in the paneer and grated carrot and cook the mixture for 3 further minutes, then add the chilli powder and turmeric and cook for 1 minute
  7. Add the tomatoes and cook for about 1 minute, or until they begin to break down, then add the water and season with salt
  8. Pour in the lentils and bring to the boil. Simmer over a low heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes)add bread crumbs if needed.
  9. Remove from the heat and allow to cool slightly
  10. Roughly chop the nuts and stir into pan with the coriander and cheese
  11. Once fully combined, spoon the mixture into the prepared tin and press down
  12. Cover the loaf tin with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 10–15 minutes, or until firm when pressed gently. Serve immediately