Lentil and apple nut roast

• 200g precooked puy lentils
• ½ pint of vegetable stock
• 3 tbsp nutritional yeast
• 1 tsp basil, rosemary, parsley, caraway seeds & paprika
• ½ a chopped onion
• 1 crushed garlic clove
• 2 grated carrots
• 1 grated apple (skin left on)
• 1 chopped red pepper
• 100g chopped nuts of choice
• 1 tbsp tomato puree
• 1 chia ‘egg’ (1 tbsp seeds & 3 tbsp water. Let sit for 15 minutes to soak up liquid)
• 75g oats
• Season with salt and pepper

1. Preheat oven 190ºC/374ºF
2. Lightly fry the chopped onion, pepper and garlic for a few minutes until they soften.
3. Add the carrots, apple, lentils, oats, chia ‘egg’, stock, herbs, spices, nutritional yeast, tomato puree & nuts.
4. Stir thoroughly while on a medium heat for a few minutes until slightly simmering.
5. Using an oiled/lined baking tin pour in the mix and spread evenly, pressing down slightly. Bake for 35-40 minutes in the centre of the oven.
6. Serve!

TIP: After removing the tin from the oven, let it sit for 10-15 minutes to cool slightly and set. If removed too quickly it can fall apart. It’s delicious served hot or cold.

-Serve warm with a full roast dinner and a splash of gravy.

-Serve cold with side salad and topped with tomato pesto or dressing of your choice.