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Vegetarian Roast
Nb persons: 1
Yield: 380 cals
Preparation time:
Total time:
Source:
½ | onion |
1 oz | dried brown lentils |
1 oz | mixed nuts |
½ tsp | dried thyme |
½ tsp | dried rosemary |
1 tbsp | fresh parsley, chopped |
1 tbsp | red wine |
1 | bay leaf |
¼ tsp | black pepper |
1 tbsp | apple sauce |
1½ tbsp | fresh breadcrumbs |
½ tbsp | dried breadcrumbs |
¼ pinch | dried sage |
1 tsp | olive oil |
½ tsp | sesame seeds |
1. Preheat the oven to 200°C.
2. Place the lentils, chopped onion and bay leaf in a pan with just enough water to cover, bring to the boil and simmer until the lentils have softened. Remove the bay leaf, drain and mash the onions and lentils.
3. Add chopped nuts, herbs and wine, and season with black pepper.
4. Prepare the stuffing by gently cooking the chopped small onion in olive oil. Stir in apple sauce and sage and add breadcrumbs.
5. Lightly spray a loaf tin with cooking spray.
6. Place half of the lentil mixture in the tin and top with stuffing. Cover with the remaining lentil mixture and sprinkle wilth mixed dried breadcrumbs and sesame seeds. Bake for 30 minutes or until topping is golden.
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