for 6 person

Nut roast

2	onions, cut into pieces
2	garlic cloves
150 g	carrots, cut into pieces
250 g	mushrooms, cut into pieces
1 tbsp	olive oil
2 tbsp	tomato puree
150 g	red lentils
4 dl	water
2 tsp	dried Italian herbs
	salt and pepper to taste
150 g	mixed nuts, coarsely chopped
100 g	breadcrumbs
80 g	grated Parmesan
3	eggs

Tomato sauce

1 tin	chopped tomatoes (approx. 400 g)
1 glass	puréed tomatoes (approx. 350 g)
1	garlic clove, squeezed
1 tsp	dried Italian herbs
	salt and pepper to taste

How it's done

Nut roast

In batches, blitz the onions, garlic, carrots and mushrooms in a food processor. Heat the oil in a pan, cook the vegetables for approx. 10 mins., stirring occasionally. Stir in the tomato puree and lentils, pour in the water, simmer for approx. 20 mins., season. Leave the vegetables to cool. Mix the nuts, breadcrumbs, cheese and eggs in with the vegetables. Transfer the mixture to the prepared cake tin, press down firmly with the back of a spoon. Cover the tin with foil.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the foil and bake for a further 30 mins.

Tomato sauce

Mix the chopped tomatoes, passata, garlic and herbs in a pan, bring to the boil, cover and simmer for approx. 10 mins., season.

To serve

Leave the nut roast to rest in the tin for approx. 10 mins. Remove, cut into slices and serve with the tomato sauce.

Show complete recipe