Lentil and Nut Roast


Makes: 7 portions

Time: 1 hour 15 minutes


  • 200g red lentils, rinsed and drained

  • 4 shallots, peeled and finely diced

  • 2 garlic cloves, peeled and chopped or crushed

  • 50g raisins

  • 50g pumpkin seeds

  • 50g each of walnuts, pistachios, cashews and almonds

  • 100g butternut, peeled and grated

  • 1 1/2 tsp mixed herbs

  • 1 tsp soy sauce

  • Pinch of black pepper


  1. Pre-heat the oven to 180°C (fan).

  2. Line a 25 x 11cm (or similar) rectangular cake tin.

  3. Put the lentils into a saucepan and cover with lots of cold water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for a further 15-20 minutes or until fully cooked. Drain off any excess fluid.

  4. Meanwhile cook the shallots for a few minutes until soft and translucent. 

  5. Add the garlic and cook for a further minute.

  6. Blitz the nuts and seeds in a blender. Don’t over-do it and create a fine powder as you want some texture.

  7. Add the nuts, lentils and remaining ingredients into the saucepan and mix well.

  8. Put the mix into the tin and level out.

  9. Cook in the oven for about 50 minutes. If the edges start to burn cover with foil.