Ingredients with Measurements:
- 1 cup of green lentils
- 1/2 cup of chopped walnuts
- 1/2 cup of chopped almonds
- 1/2 cup of breadcrumbs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 2 tablespoons of olive oil
- 1 tablespoon of soy sauce
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Loaf pan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Cook the lentils according to the package instructions until they are tender. Drain and set aside.
3. In a food processor, pulse the walnuts and almonds until they are finely chopped.
4. In a large bowl, combine the cooked lentils, chopped nuts, breadcrumbs, onion, garlic, grated carrot, and chopped celery.
5. In a small bowl, whisk together the olive oil, soy sauce, tomato paste, dried thyme, salt, and pepper.
6. Pour the mixture over the lentil and nut mixture and stir until well combined.
7. Transfer the mixture to a greased loaf pan and press down firmly.
8. Bake for 45-50 minutes, or until the top is golden brown and the center is firm.
9. Remove from the oven and let it cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- 350°F (180°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 27g
- Protein: 12g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of lentils you prefer.
- You can use any type of nuts you prefer.
- You can use gluten-free breadcrumbs if needed.
Variations:
- Add chopped mushrooms to the mixture for extra flavor.
- Add a tablespoon of balsamic vinegar to the mixture for a tangy taste.
- Add a tablespoon of honey to the mixture for a touch of sweetness.
Tips and tricks:
- Make sure to press down the mixture firmly in the loaf pan to prevent it from falling apart.
- Let the roast cool for 10 minutes before slicing to make it easier to cut.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the lentil and nut roast with a side of roasted vegetables or a salad.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or thyme, on top of the roast before serving.
Pairings:
- Serve with a glass of red wine or a cup of hot tea.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the roast is too dry, add a tablespoon of water or vegetable broth to the mixture before baking.
Food safety advice:
- Make sure to cook the lentils until they are tender to prevent any digestive issues.
Food history:
- Lentil and nut roasts are a popular vegetarian and vegan alternative to traditional meatloaf.
Flavor profiles:
- The lentil and nut roast has a savory and nutty flavor with a hint of sweetness from the carrots.
Serving suggestions:
- Serve the lentil and nut roast as a main dish for a vegetarian or vegan meal.
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