Nut Roast in a Meatloaf-style with Lentils, Nuts and Cheese

Nut Roast in a Meatloaf-style with Lentils, Nuts and Cheese

This is a nutritious nut roast with a hint of spice. It is very satisfying even without meat. Good for a vegetarian main course (*dairy products, egg and honey are used in this recipe).

Ingredients: L21cm x W11cm x H6cm loaf tin, 4 to 5 servings

Split red lentils
150 g (dried)
80 g
Nuts of your choice (I use walnuts and almonds)
about 50 g
Easy melting cheese (I use Cheddar)
60 g (grated)
Chopped parsley
1 tablespoon
1 (small)
1 (small)
1 clove
▼Cumin powder
1 and 1/2 teaspoons
▼Coriander powder
1 and 1/2 teaspoons
1/3 teaspoon
1/3 teaspoon
★Balsamic vinegar
1 tablespoon
3 tablespoons
★Dijon mustard
1 teaspoon
1 and 1/2 teaspoons


1. Combine the ★ sauce ingredients. Roast the nuts.
2. Finely chop the ● vegetables in a food processor. Add nuts at the end and chop roughly.
3. Rinse the lentils quickly and cook in plenty of water until they are tender but holding their shape (about 15 minutes : do not overcook).
4. After boiling, drain the lentils in a colander. Leave to cool.
5. Put Step 2 into a bowl and add the oatmeal, egg, lentils, cheese, ▼ spices, parsley, salt and pepper. Mix to combine completely.
6. Pour the mixture into a lined loaf tin with parchment paper. Press the top gently with your hand to flatten. Bake it in a preheated oven at 200℃ for about 40 minutes.
7. After baking, remove the tin from the oven and cover with foil. Leave to stand for about 10 minutes and slice.
8. You can slice the nut roast nicely if you cut it as you press the knife down with your hands. Try not to slice it like a saw.
9. Pour over the sauce or serve it on the side. It's also nice cold, so make a sandwich with it.

Story Behind this Recipe

I was thinking what I should make for Christmas dinner... I added lentils to my 'Nut Roast' to make it in a meat loaf style.