Spiced lentil, nut and vegetable roast
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Hari Ghotra shares her delicious spiced lentil nut roast recipe – a far cry from the bland, dry nut roasts that plague the memories of many a vegetarian. This dish can be cooked within an hour and is bursting with fragrant flavours – a brilliant vegetarian Christmas recipe.
First published in 2015
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Ingredients
Metric
Imperial
Spiced lentil, nut and vegetable roast
- 1 tbsp of cumin seeds
- 1 dried chilli
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- fresh ginger, 3cm piece, finely chopped
- 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
- 300ml of water
- 100g of walnuts, finely chopped
- 100g of cashew nuts, finely chopped
- 100g of mature cheddar, grated
- 1 handful of fresh coriander, chopped
- 1 tbsp of ghee
- salt
SAVE RECIPE
Method
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
- 1 tbsp of ghee
- 1 dried chilli
- 1 tbsp of cumin seeds
4
Add the onions and cook for a further 5 minutes, or until they start to soften. Place the garlic and ginger in the pan and stir for several minutes, then add the sliced mushrooms and cook until tender
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- fresh ginger, 3cm piece
- 200g of chestnut mushrooms, sliced
5
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
- 100g of paneer, grated
- 1 large carrot, grated
- 1 tsp Kashmiri chilli powder
- 1/2 tsp ground turmeric
7
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). Remove from the heat and allow to cool slightly
8
Roughly chop the nuts and stir into pan with the coriander and cheese
- 100g of walnuts, finely chopped
- 100g of cashew nuts, finely chopped
- 100g of mature cheddar, grated
- 1 handful of fresh coriander, chopped
9
Once fully combined, spoon the mixture into the prepared tin and press down
10
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
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