Desserts
Red Lentil Nut Roast Bites
Recipe by Amelia Littlejohn
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These little Nut Roast Bites made with red lentils, cashews, almonds, leeks, mushrooms & herbs are so delicious and great for the festive period. The fact they’re bite-sized means they’re just perfect for storing as leftovers, they’ll work well on Boxing Day and there’s no mess when trying to cut into them (like a traditional nut roast!).
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- 100g red lentils
- 2 medium carrots
- 1 leek
- 6 chestnut mushrooms
- 80g cashews
- 40g almonds
- 1 slice of brown bread (I used gluten free)
- 2 cloves garlic
- 3 tbsp tomato puree
- 2 tbsp flaxseed
- 2 tbsp fresh chopped sage
- 3 sprigs fresh rosemary
- 2 tsp dried mixed herbs
- 1 tsp paprika
- 1 tbsp olive oil
- Salt & pepper
Utensils
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Step 1
Pre-heat the oven to 180 degrees celsius.
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Step 2
Mix the flaxseed with 6 tbsp water and allow to sit for 5 minutes.
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Step 3
Rinse the lentils then add to a saucepan with 150ml water. Bring to the boil then reduce to a simmer. Cook for around 8 minutes, or until the lentils have absorbed the water. Put to one side.
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Step 4
Finely chop the leek, carrots and mushrooms.
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Step 5
Add the olive oil to a frying pan over a medium heat and allow to warm. Then add in the chopped vegetables as well as the dried herbs and crushed garlic cloves. Cook for around 4 minutes, or until the vegetables begin to soften.
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Step 6
Add the tomato puree, paprika, sage, rosemary, salt & pepper to the pan. Stir well and cook for a further couple of minutes.
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Step 7
Transfer the vegetables to a mixing bowl.
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Step 8
Add the cashews and almonds to a food processor and pulse until broken down into small pieces, but not so fine they form a flour. Add these to the mixing bowl along with the cooked lentils and thickened flaxseed mixture.
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Step 9
Add the slice of bread to a food processor and pulse until bread crumbs form. Add these to the mixing bowl then stir everything together well.
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Step 10
Grease a muffin tray or use a silicone one which will make it easier to remove the nut roast bites. Then spoon the mixture into the muffin holes, packing in tightly.
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Step 11
Place in the oven to cook for around 15-20 minutes.
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Step 12
Allow to cool for at least 10 minutes before removing from the muffin tray and serving!
