Classic Lentil Roast
Nutritious, satisfying and delicious, this is indeed a classic vegetarian dish.
Vegetarian. Hands-on time: 10 mins. Total time: 1 hour 10 mins.
Contributed by (March 2003).
Photo © Veg World
Lentil roast makes an excellent vegetarian meal which will always be well received. I particularly like this version, if only for the contrasting flavors of the lentils and carrots. Served with potatoes and a green vegetable, these quantities make four servings.
- 1½ cups (8 oz, 225 g) brown or green lentils
- 2 tbsp. olive oil
- 2 medium onions, chopped
- 3 thick slices whole-wheat (wholemeal) bread
- 1 egg, beaten
- 1 cup (3 oz, 75 g) finely grated cheddar cheese
- 1 garlic clove, minced
- ½ cup (4 fl oz, 120 ml) vegetable stock
- 1 tsp. dried herbs
- 1 large carrot, grated
Oven: Pre-heat to 375F (190C).
Cook the lentils in water until tender (20 to 30 minutes, depending on the type of lentils).
While the lentils are cooking, sauté the onion in the oil until soft. Take the crust off the bread, cut the slices into small cubes, and add to the onions. Continue to cook until the bread is crisp.
When the lentils are ready, drain and rinse them. Add them to the onions and the bread. Then add the remaining ingredients, mixing thoroughly.
Transfer the mixture to an oven-proof dish, and bake, uncovered, for 40 minutes.
Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.