Peanut and Lentil Roast

by Patty

Serves 4




A quick and easy nut roast that is sure to delight family and friends, not just over the holidays, but all year round.

1 cup ground peanuts
1 cup cooked green/brown lentils (from a can or cook your own)
2 onions, finely chopped
1 large carrot, grated
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 1/2 cups wholemeal breadcrumbs
1 tsp each - cumin, coriander, tumeric and caraway seeds
1 tbsp egg replacer (or cornflour) mixed with 2 tbsp of water

Saute onions, garlic, celery and carrot in a little oil, add the spices then mix well with the peanuts, lentils, breadcrumbs and egg-replacer. Press into an oiled loaf tin and bake in a pre-heated oven (moderate) for around 45 minutes and until browned on top.

Delicious served with cranberry sauce and mushroom gravy or cold as sandwiches on Boxing day!

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