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Dublin-Kildare-Tipperary

Vegetable Nut Roast

Prep Time15 mins
Cook Time1 hr 15 mins
1 hr 30 mins
Servings: 4

Ingredients

  • 1 ¼ Cups of green lentils, rinsed
  • 4 Cups of Vegetable stock (I use the Knorr Vegetable Stock Pots)  Find out more about Knorr Pots
  • 2 Tablespoons of olive oil 
  • 1 Yellow onion diced 
  • 2 Cloves of garlic
  • 1 Carrot, grated
  • 1 Leek, sliced
  • 1 cup of water chestnuts
  • Mixed herbs (1 tsp thyme, 1 tsp parsley, 1 tsp oregano, 1 tsp of coriander)
  • 1 Teaspoon of soy sauce
  • 1 Cup of vegetable stock  Find out more about Knorr Pots
  • Rind of ½ a lemon
  • Juice of half a lemon
  • ½ Cup of cranberries
  • ¼ Cup Pecan nuts, chopped
  • ¼ Cup Brazil nuts, chopped
  • ¼ Cup Almonds, chopped
  • ¼ Cup Walnuts, chopped

Instructions

  • To a saucepan add  the lentils and add the 4 cups of vegetable stock, bring to the boil and then to a simmer for approximately 20 minutes or until the water has reduced
  • Whilst the lentils cook, heat the olive to a frying pan, add the onion and garlic and fry for 5-6 minutes
  • Add the carrot, leek, chestnuts, herbs and soy sauce and fry for another 5 minutes
  • Add 1 cup of vegetable stock and reduce to a simmer
  • Add the lemon, lemon rind and cranberries
  • Once the stock has reduced, remove from the heat and allow to cool for 15 minutes
  • Stir in the nuts and transfer to a silicone bread mould or a bread tin lined with parchment paper 
  •  Bake at 180℃ for 30 minutes or until lightly browned 

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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