Yummy Lentil Roast

Cheesy Lentil Roast
This delicious recipe comes from Viv, chef at the Flower Essence retreat
centre on the Isle of Gigha, Scotland. http:// www.healingorchids.com/

You can make it with green or brown lentils as well which give it a more
“meaty” flavour. You can use any strong cheese, I recommend the Woodland
Dairy Sheep Wensleydale or St Helen’s Farm Goat’s cheese.
It’s good hot or cold and reheats well. It’s important to have some
greaseproof paper on hand to line the tin as otherwise it’s very messy
to get the roast out of the tin!

1 mug red lentils
2 mugs stock (ideally save some water from cooked vegetables for this)
2 slices rye bread crumbs
4 oz grated strong cheese
1 leek or onion peeled and finely chopped
4oz mushrooms peeled and finely chopped
2 beaten eggs
1 tablespoon lemon juice
1 teaspoon each dry mustard, ground cumin & ground coriander
2 tablespoons tomato puree
1 handful of fresh or 1 teaspoon of dried herbs of choice (e.g.
coriander, thyme, oregano)
Black or white pepper

Put the lentils, onion (or leek), stock, tomato puree, mustard, cumin
and coriander into a pan and bring to the boil. Simmer gently for about
20 minutes until all of the liquid is absorbed (if it’s not boil rapidly
to reduce or drain the excess stock off).
Preheat the oven to Gas 5 and line with greaseproof paper a 2lb loaf tin
(if you haven’t got one, you can use a couple of cake tins, the deeper
the better).
Add to the lentil mixture, the mushrooms, breadcrumbs, cheese, pepper
and herbs. Bind in the beaten eggs and lemon juice. Smooth into the
prepared tin and bake for about one hour.
For a lovely colourful effect when sliced (and an extra veg portion),
you can add a layer of chopped red roast pepper or some raw spinach to
the middle of the roast before cooking. Enjoy!

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