I love a good veggie roast. You can keep your soggy filo pastry wrapped monstrosities. Give me a nut or a lentil roast any day of the week, but especially so on a Sunday.
I’m in festive planning mode at the moment and have tweaked this recipe to deliver a tasty and satisfying addition to our planned festive platefuls on the big day. It’s also nice cold in sandwiches with cranberry sauce, leftover stuffing and chestnuts.
For 6-8 portions you need
- 225g split red lentils
- 425ml veg stock
- 1 tsp dried oregano
- 1 tsp marmite
- 1 onion, finely diced
- garlic pepper
- 1 tsp dried garlic granules
- 2 slices brown bread processed into breadcrumbs
- juice of 1 lemon
- Place everything apart from the lemon juice and breadcrumbs into a pan. A non stick one is best to prevent the lentils from sticking but it’s not essential.
- Bring to a gentle simmer and cook for 15-20 mins until the lentils have broken down and gone lovely and soft.
- Add the lemon juice and breadcrumbs and mix well. Leave to cool slightly.
- Scrape out into a lined 1lb loaf tin and smooth the surface. Bake in a hot (180 degree) oven for 20-25 mins until lightly golden on top. Serve at once with all the usual trimmings.