Lentil Roast

It's hard to believe that there is not even a gram of meat in this lentil roast. That's why it's a great alternative to preserved meats, chicken or duck pâté. 

The roast also makes a succulent lunch or dinner. Just add some roasted vegetables aside and voila!

Ingredients:

• 1 cup red lentils
• 2 cups organic or homemade vegetable stock
• 3 bay leaves
• 180 g grated Cheddar cheese
• 1 leek, finely chopped
• 150 g button mushrooms, finely chopped
• 90 g ground almonds
• 2 tablespoons finely chopped parsley
• 2 tablespoons lemon juice
• 2 eggs, lightly beaten
• salt and pepper

Preparation:

1. Put the lentils, stock and bay leaves in a saucepan. Bring to the boil and simmer for about 30 minutes, until the liquid is absorbed and the lentils have softened. Discard the bay leaves
2. Stir the cheese, leek, mushrooms, ground almonds and parsley into the lentils,
3. Add the lemon juice and eggs to bind the mixture together. Season with salt and pepper.
4. Line a tin with baking paper. Spoon the mixture into the prepared loaf and bake in a preheated oven, 190˚ C, for about an hour.
5. Serve and enjoy :)

The recipe has been modified and comes from '1000 Classic Recipes from Around the World'.