Festive Seed and Lentil Roast
Every year at Christmas I cook turkey. My husband prefers duck, so we have that as well. This is what I cook for the vegetarians in the family. Fortunately the recipe makes enough for two roasts, as everyone else also likes to have some alongside their meat, so one is never enough!
Jaine Chisholm Caunt, Director General of the Grain and Feed Trade Association (GAFTA)
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For 4 Person(s)
Ingredients
- 225 g savoury pumpkin and sunflower seed mix
- 180 g fresh breadcrumbs made from a wholemeal or granary loaf
- 1 carrot, grated
- 1 onion, finely diced
- 1 salt & pepper to taste
- 2 ml dried oregano
- 2 ml dried thyme
- 15 ml fresh parsley, chopped
- 15 ml fresh basil, chopped
- 15 ml olive oil
- 125 g dried red lentils
- 2 eggs, beaten
- 1 bay leaf
- 1 1/2 vegetable stock cubes (hard, not crumbly variety)
- 1 handful grated mature cheddar cheese
- 1 ooking apple, cored, peeled & grated
Directions
1. Grind the seed mix and combine with the breadcrumbs in a large mixing bowl.
2. Add the seasoning, the dried oregano and thyme, and fresh basil and parsley, the olive oil, the beaten egg, the onion and the grated carrot and apple, and mix well.
3. Place the lentils, bay leaf and stock cubes in a saucepan. Cover with just enough water to cover them and bring to a rolling simmer. Keep stirring and adding a little more water, until the lentils are completely cooked and have formed a thick sauce.
4. Remove the bay leaf and add the cooked lentils to the mixing bowl and mix well to combine all the ingredients.
5. Place the mixture in two 1lb loaf tins. The uncooked loaf freezes well at this stage if required.
6. To cook, place the loaf tin with a covering of foil in a pre-heated oven at 200° for 45 minutes. Remove from the oven and allow to cool a little. Carefully loosen the sides with a pallet knife and turn out onto a greased baking tray. Return to the oven for another 15 minutes to crisp up.
7. Serve with seasonal vegetables and gravy. The loaf is also nice cold served the next day with chutney.
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