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Spiced lentil, nut and vegetable roast

Spiced lentil, nut and vegetable roast recipe


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Preheat an oven to 180°C/gas mark 4
To begin, line the base and sides of a 1.5 litre loaf tin with parchment paper
In a large frying pan, heat the ghee and add the cumin seeds and dried chilli. Cook until fragrant
Add the onions and cook for a further 5 minutes, or until they start to soften. Place the garlic and ginger in the pan and stir for several minutes, then add the sliced mushrooms and cook until tender
Mix in the paneer and grated carrot and cook the mixture for 3 further minutes, then add the chilli powder and turmeric and cook for 1 minute
Add the tomatoes and cook for about 1 minute, or until they begin to break down, then add the water and season with salt
Pour in the lentils and bring to the boil. Simmer over a low heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes). Remove from the heat and allow to cool slightly
Roughly chop the nuts and stir into pan with the coriander and cheese
Once fully combined, spoon the mixture into the prepared tin and press down
Cover the loaf tin with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 10–15 minutes, or until firm when pressed gently. Serve immediately
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