Lentil roast with mash and peas

Ingredients

• 200 gLentils, brown, dried
• 60 gRolled oats
• 40 gWalnuts
• 80 gOnion
• 80 gCarrots
• 20 gLinseed, cracked
• 30 gTomato purée (2 tbsp)
• 15 gSoy sauce (1 tbsp)
• 15 gOlive oil (1 tbsp)
• 400 gPotatoes, floury
• 150 gPeas, frozen
• 80 mlSoya milk
• Thyme, garlic, nutmeg, salt, pepper

How to make it

1. Cook the lentils soft for 25 minutes and drain them. Stir the linseed with 60 ml of water and let it swell.
2. Finely dice the onion, carrot and garlic, soften them in the oil, toast the tomato purée with them.
3. Mix the lentils, vegetables, oats, chopped walnuts, linseed, soy sauce, thyme, salt and pepper, blend a third of it and stir it back in.
4. Press into a loaf tin, bake at 180 degrees for 45 minutes, rest for ten minutes.
5. Boil the potatoes, mash with soya milk, salt and nutmeg, cook the peas briefly.
6. Slice the roast and serve with the mash and peas.

One tip

The roast slices better ten minutes out of the oven. The next day it is good cold on bread.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.