Although they are one of the oldest cultivated crops, lentils are still struggling for respect. For centuries they have been looked down on as the food of poor people. This is a shame, because cooked well they taste really good and have several nutritional benefits. In addition to being rich in fiber, lentils are also high in protein and minerals. The protein content, in particular, makes them a good alternative to meat for vegetarians.
In this recipe for lentil roast, brown lentils are combined with crunchy carrot, colorful red onions and tangy cheese. The result is a nutritious vegetarian staple that can be eaten cold with a salad for lunch or warm with steamed green vegetables for a light, healthy dinner.
Tips:
- It is best to use fresh bread which crumbles easily, rather than old bread which may already be drying it.
- The lentil roast is liable to fall apart when it is still warm. Allow to cool for a few minutes before serving. Otherwise, wait until it is completely cold before cutting into thick slices.
Preparation time: 15 minutes.
Cooking time: 40-45 minutes.
Serves 4.
Ingredients:
- 1 tablespoon sunflower oil
- 2 medium red onions, chopped
- 1 clove garlic, finely chopped
- 14 oz / 400 g tin pre-cooked brown lentils, rinsed and drained
- 3 slices brown bread, crusts removed
- 3 oz / 75 g grated (mature) cheese
- ½ large carrot, grated
- 1 teaspoon mixed dried herbs, such as Italian or Provencal seasoning
- Salt and freshly ground black pepper
- 1 egg, beaten
- 4 fl oz / 125 ml warm water
Preparation:
- Preheat the oven to 375 degrees F / 190 degrees C.
- Heat the sunflower oil in a frying pan over a medium flame and gently fry the onions and garlic until soft, about 4-5 minutes. Stir regularly.
- Put the lentils in a large bowl and crumble in the bread. Add the grated cheese and carrot, and season with the dried herbs and salt and pepper. Mix well.
- Finally, stir in the egg and about ¾ of the water. The mixture should be soft and moist but not wet. If it is too dry, add a little more of the water.
- Lightly oil a bread tin and pour in the lentil mixture. Push down the mixture and smooth the surface with the back of a spoon.
- Put into the bottom of the oven and cook until firm and just turning golden.
Looking for other lentil recipes? Find a recipe for Moroccan lentil and coriander salad here.
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